Immunity Ginger, Turmeric & Coconut Lentils

Peel the butternut squash. Chop butternut squash and carrot into bite-size 2cm pieces. Dice onion and garlic cloves, grate the ginger, and shred the kale.

Heat a good glug of olive oil on a non-stick saucepan over a medium heat. Once hot, add the onion and fry until it begins to develop some colour. Add the garlic and ginger with a pinch of salt and let cook for another 2 mins until fragrant.

Add the turmeric and cumin and let the spices toast for a minute but don’t let them burn. If the pan is too dry, add a ladleful of vegetable stock.

Stir through the carrots, butternut squash, the remaining vegetable stock and coconut milk and leave to simmer for 25 mins until the carrots and the squash are tender.

Add the split lentils and leave to simmer, stirring regularly, for another 10 mins or until the lentils are fully cooked. The lentils will absorb a lot of the liquid so if it gets too dry, add a couple more ladles of water or vegetable stock.

Turn off the heat and mash about ⅓ of the carrot and squash chunks with a fork.

Stir through the nutritional yeast, the juice of the lemon and the shredded kale. Continue stirring until the kale just starts to wilt. Season to taste with salt and pepper.

Divide between meal-prep containers. Store in the fridge for up to 3 days until ready to reheat and eat. Serve with 2 slices of toasted sourdough each.