2 sprigs of thyme, pulled and chopped
2 sage leaves, pulled and chopped
1 bay leaf
2 shallots, minced
1 carrot, peeled and diced small
1 T curry
Pinch red pepper flakes
8 T olive oil
2 C green lentils
6 Doux South Drunken Tomatoes
1 bunch Kale, shredded
1 pound butternut squash, diced small
2 cloves of garlic, shaved
1 tsp honey
salt and pepper to taste
In a medium size pot, heat 5 T olive oil over medium high heat. Once hot, add shallots, herbs, curry powder, red pepper flakes and carrots. Stir for 1-2 min.
Add lentils, honey and Doux South Drunk Tomatoes, season w/ salt and pepper and cook for approximately 5-7 minutes over medium high heat.
Add warm water or vegetable stock until lentils are just covered by about 2 inches of liquid and let continue to cook.
While lentil mixture is cooking, in a sauté pan, add remaining olive oil and heat over medium high heat. Add squash with the shaved garlic and cook until squash is al dente, approximately 8 minutes.
After about 35 minutes, check lentils for doneness and if tender to the tooth, add kale and squash mixture. Simmer for another 8-10 minutes.
Check for seasoning again and enjoy with some warm crusty bread.