Peppered Seasonal Lentils
What You Need:
- 4 cups green lentils (1 cup dry), rinsed
- 1 small butternut squash, cubed small to yield about 3 cups
- 1 red onion, chopped small
- 1/2 cup red pepper, chopped small
- 3 cloves garlic, minced
- 1 head kale, washed, de-stemmed and chopped
- 1 Tbsp coconut oil
- 2 tsp fresh ground black pepper, or more to taste
- 1 tsp fine ground sea salt, or more to taste
What You Do:
1. Peel and remove seeds from the squash. Cut into cubes.
2. In a large pot, bring lentils and water to a boil, reduce heat and simmer for about 20 minutes. They should be firm, yet tender. Overcooked lentils will be mushy. Once they are cooked they can be drained.
3. While lentils are cooking, the squash cubes can be steamed. This should take around 15-20 minutes. Check them for tenderness.
4. While all this is cooking, take another pot and heat the coconut oil. Brown the onion (about 7 min.) over medium high heat. Add red pepper, stir well and cook for a few more minutes.
5. Add garlic. cook for another 4-5 minutes. Then you can add all the kale and cook down until wilted.
6. Add salt and pepper. Be generous with pepper-it makes the dish!
7. Carefully fold in the steamed squash and enjoy.