Sweet & Spicy Lentil Stew

Trying to decide what to make for dinner? Here is an easy dinner idea and it's all Real-food, you won't find any processed or preservatives in this meal...so grab a spoon and dig in!

Sweet & Spicy Lentil Stew
6-8 servings, 1 hr. total time in kitchen (prep & cooking)

INGREDIENTS:
1 ½ cups yellow/orange lentils (split or whole-note, if using whole add additional cook time)
1 large butternut squash cut into 1 in. cubes
½ tsp. ground turmeric
½ tsp. ground cumin
1 tsp. whole mustard seeds
2 pinches of crushed red pepper (add up to ½ tsp. for more spice)
1 clove garlic, minced
1 ½ tsp. sea salt
1 lime, juiced
¼ cup fresh cilantro, chopped or 1Tbsp. dried
1 Tbsp. raw honey
3 cups chicken stock
1 can coconut milk (full fat)

DIRECTIONS:
Rinse lentils well. In a large pot add 3 cups of chicken stock, lentils and butternut squash, bring to boil, reduce heat and cover. Simmer for 20 minutes. Add canned coconut milk, turmeric, and cumin, stir and cook uncovered for 10 minutes.
Next heat 2 Tbsp. coconut oil in small pan, add mustard seeds. When seeds begin to pop add red pepper flakes, crushed garlic and salt, immediately add to large pot and stand back a little because it will sizzle and may splash up. Stir to incorporate.
Remove pot from heat and add honey, lime juice and cilantro (reserve a little for garnish) and stir to incorporate.
Serve warm and sprinkle a little cilantro and dried coconut on top for garnish.

Try it out and let me know what you think.