Peppered Lentils With Kale & Butternut Squash

Name: Peppered Lentils With Kale & Butternut Squash
Prep time: 1 h 29 min
Cook time: 1 h 29 min
Total time: 1 h 29 min
Yield: 4
Cuisine: Global
Ingredients: 1 small butternut squash, cubed small to yield about 3 cups; 1 Tbsp old-pressed coconut oil; 237 milliliters cups green lentils dry), rinsed, soaked overnight and cooked (here are tips for perfect lentils every time); 3 cloves garlic, minced; 2 teaspoons gresh ground black pepper, or more to taste; 1 head kale, washed, de-stemmed and chopped; 1 small red onion, chopped small; 118 milliliters red pepper, chopped small; 1 teaspoon fine ground sea salt, or more to taste

Peppered Lentils With Kale & Butternut Squash might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 16g of protein, 4g of fat, and a total of 311 calories. It is a good option if you're following a gluten free and vegan diet. A mixture of onion, old-pressed coconut oil, gresh ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.