1

4 tbsp

butter, unsalted
1

onion, yellow

Heat the oil in a dutch oven and sautée the onion until golden and translucent.

2

10 cups

water
5 cups

chicken broth
3 cups

lentils, brown
1

butternut squash (peeled, cubed)
1 bunch

swiss chard (chopped)
3 stalks

celery (diced)

Add the water, broth, vegetables, and lentils. Bring to a boil, and reduce to a simmer.

3

3 tbsp

curry powder
2 tbsp

honey
2

bay leaves
1 sprig

thyme, fresh
2 tsp

salt
2 tsp

black pepper

Add the next set of ingredients and simmer until the squash is soft (about an hour).

4

8 tsp

coconut oil
2 tsp

red pepper flakes

Add coconut oil and red pepper flakes immediately before serving.