Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish.
Serve with brown rice or naan bread.
Add squash, lentils, tomato and salt; cook, stirring, for 1 minute.
Cover and bring to a boil over high heat.
Stir in coconut milk and simmer until heated through, about 1 minute.
Serve with lime wedges and cilantro, if desired.
Or, you might prep your own cubes of squash from a whole, peeled and seeded butternut squash.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
