After a long exhausting day, I was craving some Indian flavor! I found a recipe out of "
The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition
". I modified it, as usual, and it turned out fabulous! While sauteing the carrots, onions, and garlic with
Garam Masala (indian spice mix of cumin, black pepper, cinnamon, cloves, corriander, and cardamom, found in most grocery stores in the spice section), it suddenly hit me! Butternut Squash would go perfect in here, and it just so happened that I had 3 bags of frozen diced organic butternut squash. Now, I can't imagine making lentil soup any other way. Enjoy :)
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