Like other beans and legumes, you can either soak them or cook them or a combination of the two. For this recipe, I decided to cook them.
On a side note, do you ever just fall in love with an artist all over again? I've been listening to Adele like it's the fist time hearing her this past week and each song undoubtedly moves me. She evokes so much passion...so many emotions... Lovely.
Anyway, on with this hearty (vegan and vegetarian friendly) dish ;)
Lentil, Butternut Squash & Kale Bake
For the lentils
1 cup green lentils
3 cups water
In a medium saucepan, combine the lentils and water. Bring to a boil and simmer for about 40 minutes, stirring often. The legumes, when done should be soft throughout.
For the squash
1 small butternut squash, peeled and diced diced
1 tbls coconut oil (Extra Virgin/Unrefined)
Combine the diced butternut squash with the coconut oil and bake at 400° for about 30 minutes (tossing once halfway through).
For the bake:
3 handfuls of kale, chopped
1 scallion, minced
1 tomato, de-seeded and chopped
Heavy dash of garlic powder
1 tbls cumin powder
Dash of sea salt
4-6 fresh oregano leaves, torn into pieces
3/4 cup water (you'll be splitting this up 1/4 cup at time)
1 tbls coconut oil
Mix the garlic powder, cumin and sea salt with the 3/4 water. Stir well.
Combine the lentils with the butternut squash, pour 1/4 of the seasoned water over-top and bake another 10 minutes.
Add the tomato and scallion, pour another 1/4 cup of the seasoned water over-top and bake another 10 minutes. Reduce the heat to 350°.
Lastly, add in the kale, oregano, coconut oil and remaining water. Stir and bake for another 10 minutes.