Squash and Lentil Curry

Ingredients

• • 3 cups (750 ml) vegetable broth
  • 1 can (14 oz/398 ml) diced tomatoes
  • 1 can (14 oz/398 ml) coconut milk
  • 1 cup (200 g) dried green lentils, rinsed and drained
  • 1/2 cup (95 g) dried red lentils, rinsed and drained
  • 2 cups (280 g) peeled, seeded and diced butternut squash
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • Salt and pepper