Ingredients

• Ingredients 2 cups red lentils 1 cups bulgur wheat 1 Tbsp olive oil 1 large onion, chopped 4 cups butternut squash, peeled and cubed ¼ tsp cayenne pepper (optional) 1 tsp sea salt ¼ tsp freshly cracked pepper ¼ tsp dried ginger ¼ tsp turmeric 12 cups vegetable broth 1 cup orange juice 1 bunch spring onions, chopped

Preparation

• Method Rinse lentils and bulgur wheat. Add oil to a large saucepan and sauté onion and butternut squash for about 10 minutes. Add cayenne, sea salt, pepper, ginger, turmeric, and red pepper (optional). Cook 2 minutes. Add broth. Bring the mixture to a boil and then reduce heat. Cook for 45 minutes. Add orange juice. Cook 5 more minutes. Top with spring onions and serve.