Name: Puy Lentils, Squash & Kale Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Puy lentils, rinsed; 1 small butternut squash, peeled and cubed; 1 bunch kale, stems removed and leaves chopped; 1 red onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp cumin; 1/2 tsp paprika; 1/4 tsp chili flakes; Salt and pepper to taste

How To Make Puy Lentils, Squash & Kale Recipe

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Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

1 cup Puy lentils, rinsed
1 small butternut squash, peeled and cubed
1 bunch kale, stems removed and leaves chopped
1 red onion, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
1/4 tsp chili flakes
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
In a large pot, bring 4 cups of water to a boil. Add the Puy lentils and cook for 20-25 minutes, or until tender. Drain and set aside.
Meanwhile, spread the cubed butternut squash on a baking tray, drizzle with 1 tbsp of olive oil, and sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 20-25 minutes, or until golden and tender.
In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the sliced onion and sauté until softened and translucent.
Add the garlic, chili flakes, and chopped kale to the skillet. Cook for 5 minutes, or until the kale has wilted.
Stir in the cooked Puy lentils and roasted butternut squash. Season with salt and pepper to taste.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serve the Puy lentils, squash, and kale warm as a delicious and hearty main course.