Lentils with Butternut Squash and Kale

I love this side dish.  Honestly, it is hearty enough to be used as a main dish on a meatless night.  It is packed full of flavor and nutrition.  Healthy proteins, vitamins, fiber.  And, it tastes absolutely fabulous.  My 3 year old (the picky one) had 2 full servings and has asked for it every night since I made it.  There is nothing that brings a smile to a mama’s face like seeing her boy pick out the kale so he can eat it alone and then asking for more.  If you think healthy food has to taste bad, try this recipe.  Seriously, it will change your life.

If you don’t have lentils already prepared, start them first.  Just simmer them in water until they are tender. Cube up your butternut squash.  You need about 2 cups of cubes.  I used one small butternut squash.  If all you can get are big ones, they freeze well.  Heat up some olive oil in a large pan and add the squash cubes.  Cook until mostly tender and browned.


While the squash is cooking down, get the kale ready.  Be sure to remove the stems as they are woody and tough.  Then just roughly chop the leaves.  Remember that greens cook down a lot, so don’t worry about getting the pieces too small.


Stir the lentils and garlic into the squash cubes.  Deglaze the pan with a little water, stock or wine.  Top with chopped kale and put a lid on it.  It is going to look like you have way too much kale, I promise, you don’t.


Let this cook covered over low heat for 5 minutes.  Then, remove the lid and stir.  Cook until the kale is as tender as you like it.


Serve alone or with a protein.  We had salmon and it was delicious.



1 Tablespoon Olive Oil

2 cups cubed butternut squash

2 cups prepared lentils (1 cup dry simmered in 2 cups water)

1 bunch kale

3 cloves garlic, smashed

1/4 cup water, stock or wine

Heat oil in large skillet.  Add cubed squash.  Cook, stirring occasionally, until browned and mostly tender.

While squash is cooking, remove stems from kale.  Rough chop the leaves.

Add prepared lentils and smashed garlic to the browned squash.  Deglaze pan with water.  Add kale and cover immediately.

Cook covered over low heat for 5 minutes.  Remove lid and stir.  Continue cooking until kale is as tender as you like (2-3 minutes for me).


2 responses

  1. Looks wonderful! I’m planning to make something similar for dinner tonight. 🙂


  2. […] my recipe for delicious, healthy and beautiful lentils with butternut squash and kale? Turns out I’m not the only person who things kale and butternut squash are a fantastic fall […]


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