This recipe is great because you are only using one pot and one bowl. It has about 5 minutes of prep, 30 minutes cooking time and is done.
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- Place the lentils and butternut squash into a large pot. Cover with water and cook for 35 minutes.
- In a large salad bowl add the vinegar, olive oil, salt, honey, basil and sundried tomatoes. Mix well.
- Drain the lentils and butternut squash and place in the salad bowl.
- Add the kale and mix well. Serve warm, room temperature or cold.