Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…
1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Crushed raw walnuts, handful
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch
1/2 lemon juiced
Drizzle of olive oil
Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.
You could be cooking your lentils while these are baking, about 30min simmer.
On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.
Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!