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.

Servings: 2