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Peppered Lentils with Kale & Butternut Squash

kept bysixsenses5

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 tbspold-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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