Ingredients
- 2 cups red lentils
- 1 cup bulgur wheat
- 1 tablespoon olive oil ‘olive
- 4 cups butternut squash, peeled and diced
- ¼ tsp cayenne pepper (optional)
- 1 tsp sea salt
- ¼ tsp freshly ground pepper
- ¼ tsp dried ginger
- ¼ tsp turmeric
- 12 cups vegetable broth
- 1 cup orange juice< /li>
- 1 bunch spring onions, chopped
< li>1 large onion, chopped
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Procedure
- Rinse the lentils and bulgur wheat.
- In a large saucepan, sauté the onion and butternut squash for about 10 minutes.
- Add the cayenne, sea salt, pepper, ginger, turmeric, and paprika (optional). Cook for 2 minutes.
- Add broth. Bring the mixture to a boil, then reduce the heat.
- Let cook for 45 minutes.
- Add the orange juice. Cook for another 5 minutes.
- Garnish with spring onions and serve.
