Sauteed Beluga Lentils + Butternut Squash
- 4 Cups Cubed Butternut Squash
- 2 Tbsp. Olive Oil
- 1/2 Tbsp. Curry Powder
- 1/2 Tbsp. Oregano
- 1 Tbsp. Muscavado/Natural Brown Sugar
- 2 Cups Cooked Beluga Lentils, drained
- 2 Tbsp. Minced Garlic
- 2 tbsp. Olive Oil
- 1/2 Cup Chopped Basil
- 1/3 Cup Chopped Parsley
- 2 Tbsp. Apple Cider Vinegar
- 1 tsp. Dijon Mustard
- 1 Small Red Onion, Diced
- Grated Manchego Cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil (1/2 Cup)
- Beluga lentils, Cooked (2 Cups)
- Butternut squash (4 Cups)
- Garlic (2 Tbsp.)
- Oregano (1/2 Tbsp.)
- Parsley (1/3 Cup)
- Red onion, Small (1)
- Condiments
- Apple cider vinegar (2 Tbsp.)
- Dijon mustard (1 tsp.)
- Cooking & Baking
- Curry powder (1/2 Tbsp.)
- Muscavado/natural brown sugar (1 Tbsp.)
- Olive oil (4 Tbsp.)
- Dairy
- Manchego cheese, Grated (1)
Preparation
Read recipe preparation on sproutedkitchen.com
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Published October 15, 2010 (2 years ago).
20 people saved this recipe.
