| 10 cups | water |
| 5 cups | chicken stock |
| 4 tbsp | butter |
| 3 | celery stalks (diced) |
| 3 cups | french lentils |
| 1 | onion (yellow) |
| 1 bunch | swiss chard (chopped) |
| 1 | butternut squash (cubed) |
| 3 tbsp | curry powder |
| 2 tbsp | honey |
| 2 | bay leaves |
| 1 sprig | fresh thyme |
| salt & pepper |
| 10 cups | water |
| 5 cups | chicken stock |
| 4 tbsp | butter |
| 3 | celery stalks (diced) |
| 3 cups | french lentils |
| 1 | onion (yellow) |
| 1 bunch | swiss chard (chopped) |
| 1 | butternut squash (cubed) |
| 3 tbsp | curry powder |
| 2 tbsp | honey |
| 2 | bay leaves |
| 1 sprig | fresh thyme |
| salt & pepper |
| 1 | Pour the water and chicken stock in to a large stock pot on medium heat. | 15 min |
| 2 | Add vegetables and lentils to the stock pot and bring to a boil. | 15 min |
| 3 | Reduce heat to a simmer and add curry, thyme, salt, pepper, honey and butter and cover. | 3 hours |
| 4 | Add 1 tsp of coconut oil and a pinch of crushed red pepper to each bowl when serving. | 2 min |