1 1/2 lbs butternut squash diced small 1/2 onion
2 tbl.olive oil diced small1/4 tsp dried red pepper flakes
1/4 tsp. cumin salt and pepper 1/2 lb kale about 6 cups
1 cup lentils 1 clove garlic,minced
11/2 tsp red wine vinegar 1 rib celery
1 carrot, diced small
Heat oven to 450 degrees,
Peel and seed the squash andcut it into 3/4 inch cubes. Drizzle with 1 tbls of olive oil, sprinkle withcumin,salt and pepper and mix well. Roast until the squash is tender enough tobe pierced with a sharp knife, about 15 minutes.
Place the lentils in a mediumsaucepan and cover with water by 2 inches. Season generously with salt andbring to a boil. Reduce to a simmer and cook until the lentils are tender butfirm, about 20 minutes. Drain, rinse well. Stir in the vinegar and salt andpepper to taste.
While the lentils are cooking,heat 2 tbl. olive oil in large skillet over medium heat. Add the carrot,celery, onion and dried red pepper flakes and cook until the onions and celeryare translucent, about 5 minutes. Rinse the kale under water and add it, stilldripping, to the skillet in heaping handfuls. Add the minced garlic and salt totaste and mix well.
Cover the pan, leaving the lidafar, reduce the heat to low and cook, stirring occasionally, until the kale isvery soft, dark and frazzled looking.
Stir the lentils into thecooked kale, tast and adjust seasoning. Gently stir in the roasted squash before serving.
I also buy the lentils already cooked from Trader Joe's