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Sauteed Beluga Lentils + Butternut Squash

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Photo: 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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