BUTTERNUT SQUASH AND LENTIL CURRY (Digestion & Lymphatic System)

Ingredients:

1/2 onion, diced
Small piece ginger, grated
1 cup veggie broth
1 butternut squash, peeled and chopped 1 tsp turmeric powder
1 tsp curry powder
1/2 cup dry yellow lentils
1 cup peas

Instructions:

Sauté onion and ginger in a little water. Peel and chop the butternut squash while the onions are cooking. Add butternut squash, veggie broth, turmeric, curry powder, and lentils. Let simmer for 20 minutes. Stir in cooked peas towards the end. Top with fresh cilantro and black pepper. Serve with steamed potatoes or rice if desired.

Benefits:

A cozy and hearty curry that nourishes the spleen, tonifies digestion, and transforms dampness.