Ingredients
- 1 tablespoon Bragg olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced (optional)
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup dry green lentils
- 1 28-ounce can fire roasted diced tomatoes
- 1 tablespoon Bragg apple cider vinegar
- 1 tablespoon Bragg coconut aminos
- 3 cups vegetable broth
- 1 bay leaf
- 3 cups cubed butternut squash (about 1/2 large butternut squash)
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and bell pepper and cook until the vegetables begin to soften, about 5-6 minutes.
- Add garlic and jalapeño and cook, stirring, for another minute.
- Add chili powder, cumin, oregano, salt, pepper and tomato paste. Cook for about 1 minute, stirring.
- Add lentils, tomatoes, apple cider vinegar, coconut aminos, vegetable broth and bay leaf. Bring to a simmer, then reduce heat to low and simmer for 20 minutes.
- Add butternut squash and continue to simmer for another 15-20 minutes or until lentils and squash are tender. Taste and add more salt if needed. Discard the bay leaf and serve with toppings of choice.
