It’s January, and like everyone else in the world I’m trying to eat healthier. I’m being realistic about it too- healthy from Monday-Thursday. Weekends I can do what I want. I’m not trying to lose weight or anything, I just think I could cut my cheese and carb intake slightly.
So I came up with this yummy, healthy lentil salad to take the place of the orzo or couscous we’d normally have on the side of dinner. It’s good warm, cold, or room temperature, and will last in the fridge a day or two.
1 cup lentils
2 ¼ cups chicken stock
¼ cup wine
1 package cleaned and cut butternut squash (do yourself a favor and buy this precut)
2 cups chopped Tuscan kale (don’t sub the curly variety)
¼ cup feta
Preheat oven to 425. Arrange squash on baking sheet, drizzle with salt, pepper, oil (I don’t measure).
Combine lentils, stock, and wine in a pot and bring to a boil. Lower heat and let simmer for 35-45 minutes, until tender and stock is absorbed.
While lentils cook, bake squash at 425 for 40 minutes.
Combine lentils, squash, feta, and kale in a bowl and toss to combine. Drizzle with olive oil to taste, and salt and pepper if needed.