Butternut Dhal Soup

 

Perfectly spicy soup for a cold winter day.

Sauté 1 tbsp coconut oil in a soup maker or pan.
Add 1tsp grated ginger, 2 crushed garlic cloves, 1-2tsp madras curry powder. 
Add 2 chopped leeks, 500g diced Butternut squash and sauté for 5mins.
Add 150g washed red lentils.
Add 750g veg stock, salt and pepper.
Bring to the boil then simmer for 25 mins until the lentils are soft.