Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Butternut squash |
¾ cup | Green lentils |
1 cup | Vegetable stock, plus more as needed for thinning and reheating |
1 \N | Onion; chopped |
2 \N | Garlic cloves; finely minced |
1 teaspoon | Cinnamon |
½ cup | Apricots, dried; cut into |