INGREDIENTS
• 2 tablespoons extra virgin olive oil
• 1.5 cups diced fennel bulb
• 0.5 cup diced green onion green parts ONLY
• 5 cups cubed buttercup squash OR kabocha/Japanese pumpkin OR acorn
• 3 cups cubed sweet potato approx. 1 large or 2 small
• 3 cups low FODMAP broth
• 400 ml canned diced tomatoes
• 400 ml canned coconut milk
• 2 cups canned lentils rinsed well
• 3 tablespoons tomato paste
• 1 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ancho chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons apple cider vinegar
• 1.5 cups destemmed and chopped spinach packed down (can also use kale or chard)
• 1/2 cup chopped parsley optional