• 1 medium white onion, chopped
• 3 cloves garlic minced
• 1 small butternut squash, peeled and chopped into bite sized pieces
• 1 red bell pepper chopped
• 3/4 cup red lentils
• 1 15 oz can chickpeas, drained and rinsed
• 1 15 oz can pure tomato sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt and pepper + more as needed
• 3 cups vegetable broth

To serve:

• Cooked Quinoa
• Arugula
• Coconut yogurty