Sauteed Beluga Lentils + Butternut Squash

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Sprouted Kitchen


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4 cup Cubed Butternut Squash

2 tbsp Olive Oil

1/2 tbsp Curry Powder

1/2 tbsp Oregano

1 tbsp Muscavado/Natural Brown Sugar


2 cup Cooked Beluga Lentils, drained

2 tbsp Minced Garlic

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

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