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| Servings | 4Servings |
| Prep Time | 30Minutes |
| Cook Time | 45Minutes |
Ingredients
- 1 Cup Timeless Black Beluga® Lentils
- 1 Red onion, chopped
- 1/2 Cup Red pepper, chopped
- 1 Head Kale, washed, stems removed, chopped
- 2 Medium Cloves Garlic, finely chopped
- 1 Tablespoon Coconut Oil
- 2 Teaspoons Sea salt, finely ground
- 1 Medium Winter squash of your choice
- 1/2 Cup Walnuts, coarsely chopped
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Ingredients
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Instructions
- Place squash halves face up in a roasting pan. Roast at 350°F for 45 minutes, until tender.
- In medium saucepan, cover lentils with 2 inches of water. Bring to boil. Cover, then reduce heat to a simmer. Cook 20 minutes or until just tender. Drain and set aside.
- While lentils are cooking, warm coconut oil in a medium sauce pan. Add onion and brown for about 5 minutes over medium-high heat. Add pepper and stir together, cooking 7 minutes. Add garlic and stir 5 more minutes.
- Place the chopped kale in the pot and stir, over medium heat. Once the kale is wilted, place in a large bowl with cooked lentils and stir. Add salt and pepper to taste.
- Fill squash with lentil/kale mixture. Sprinkle with chopped nuts, and bake 10-15 more minutes. Serve hot.
