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Peppered Black Beluga Lentils® & Kale Stuffed Squash

Peppered Black Beluga Lentils® & Kale Stuffed Squash
Squash stuffed with Black Beluga Lentils® and kale is a great choice for a fall and wintertime recipe. This stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too. Adapted from a recipe published in www.deliciousyum.com
Peppered Black Beluga Lentils® & Kale Stuffed Squash
Squash stuffed with Black Beluga Lentils® and kale is a great choice for a fall and wintertime recipe. This stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too. Adapted from a recipe published in www.deliciousyum.com
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Servings 4servings
Prep Time 30minutes
Cook Time 35minutes
Ingredients
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Servings 4servings
Prep Time 30minutes
Cook Time 35minutes
Instructions
  1. In medium saucepan, cover lentils with 2 inches of water. Bring to boil. Cover, then reduce heat to a simmer. Cook 20 minutes or until just tender. Drain and set aside.Black Beluga Lentil
  2. While lentils are cooking, warm coconut oil in a medium sauce pan. Add onion and brown for about 5 minutes over medium-high heat. Add pepper and stir together, cooking 7 minutes. Add garlic and stir 5 more minutes.
  3. Place the chopped kale in the pot and stir, over medium heat. Once the kale is wilted, place in a large bowl with cooked lentils and stir. Add salt and pepper to taste.
  4. Place squash halves face up. Roast at 350°F for 25 minutes, until tender.
  5. Fill with lentil/kale mixture. Sprinkle with chopped nuts, and bake 10-15 more minutes.
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