Author Notes
Chewy skillet popped lentils meet apples, bell peppers & butternut squash in this gluten free, low calorie dish. These Harvest Skillet Lentils make a simple & healthy meal for any day of the week! —Megan Olson
Continue After Advertisement
Ingredients
-
1 cup
skillet popped lentils
-
3 cups
cubed butternut squash
-
1
medium apple, cored, peeled & diced
-
1
medium yellow bell pepper, diced
-
2 tablespoons
extra virgin olive oil
-
1 tablespoon
apple cider vinegar
-
1/8 teaspoon
cinnamon
-
1/8 teaspoon
nutmeg
-
1 tablespoon
orange zest
-
1/8 cup
chopped parsley
Directions
-
Cook lentils according to Skillet Popped Lentils instructions recipe
http://skinnyfitalicious.com/skillet-popped-lentils-with-parsley/
-
Heat a skillet to medium high heat & add extra virgin olive oil
-
Add butternut squash & cook 10 minutes stirring frequently
-
Once squash has browned a bit, add diced apples & peppers with spices & orange zest
-
Cook until veggies are tender about 7-8 minutes
-
Once veggies are tender, add apple cider vinegar & lentils to the skillet
-
Toss to combine & cook 2-3 minutes more
-
Add chopped parsley & serve immediately
See what other Food52ers are saying.