Peppered Lentils With Kale & Butternut Squash

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Nutrition per serving    (USDA % daily values)
CAL
732
FAT
9%
CHOL
0%
SOD
40%

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Ingredients for 4 servings

4 cups green lentils (1 cup dry), rinsed, soaked overnight and cooked (here are tips for perfect lentils every time)

1 small butternut squash, cubed small to yield about 3 cups

1 red onion, chopped small

1/2 cup red pepper, chopped small

3 cloves garlic, minced

1 head kale, washed, de-stemmed and chopped

1 tbsp old-pressed coconut oil

2 tsp gresh ground black pepper, or more to taste

1 tsp fine ground sea salt, or more to taste

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