Step 1

Saute the onion, the cinnamon, cardamom and ground ginger with coconut oil in a small cooking pot at medium heat for 1-2 minutes.

Step 2

Add lentils, butternut squash, a few good pinches of salt and cover with water or stock. Cover the pot with a lid and bring to a boil. Once the soup is boiling, stir in the coconut cream (add water if needed). Then reduce the heat and let simmer until lentils are done (took me around 10-15 minutes).

Step 3

Add salt if needed (probably!) and take off heat.

Step 4

Serve hot with some chopped cilantro and if desired - toasted sesame seeds.