1 yellow onion, diced (here’s a tip)
1 cup French green lentils, soaked 8 hours*
3 large kale leaves, stems removed and chopped
1 small butternut squash, peeled and diced
1/2 yellow pepper, diced
4 cloves garlic, minced
1 bay leaf
1 tbsp fresh lime juice
1 1/2 tsp ground cumin
6 cups vegetable stock (make your own)
1 tbsp unrefined coconut oil
2 tsp fineground sea salt (or more to taste)
Fresh cracked pepper to taste