Creamy Butternut Squash and Spinach Lentils
Rice and beans is one of my absolute favorite meatless meals, so I decided to switch it up a little bit and experiment with lentils. The result was this super creamy and wholesome mixture filled with veggies and packed with nutrition. The pureed butternut squash and coconut milk make the lentils creamy while adding some great health benefits too. The spices are mild, but add a great subtle flavor.
This recipe makes a fairly large batch, so it’s great to meal prep on the weekend and enjoy all throughout the week. Not to mention, this it is super easy to make and the lentils don’t require soaking (like many other beans do), so that’s one less step!
The Secret GF
2 cups peeled and cubed butternut squash
1 white onion
2 cups uncooked green lentils
4 cups vegetable broth
1 tsp turmeric
1 tsp ginger
1 tsp garlic powder
Generous amount of salt and pepper, to taste
1-16 oz jar light coconut milk
10 oz fresh baby spinach
3 tbsp olive oil
Brown rice to serve
Preheat the oven to 425⁰F.
Coat the butternut squash in 1-2 tbsp of olive and roast in the oven until soft, about 20 minutes.
Dice the onion and sauté in a large pot with 1-2 tbsp of olive oil until caramelized.
Rinse off the lentils and add them to the pot, along with the vegetable broth and spices. Bring the mixture up to a boil and then lower to a simmer and cook until the lentils are done, about 30 minutes. Stir every few minutes.
While the lentils are cooking, blend your roasted butternut squash with the coconut milk until smooth and add to the lentils (the lentils don’t have to be finished cooking when you add the butternut squash puree).
Once the lentils are done (they should be completely soft), add the spinach and simmer for about 10 more minutes.
Serve over brown rice.