Kale Butternut Squash Lentils

eggs with lentils and butternut squash

This recipe came to be after a recent trip to the farmer’s market where I purchased two of my favorite foods: an enormous butternut squash and a bulky bunch of kale. I was exhausted but was craving a warm meal. What transpired was fall in a bowl — kale, butternut squash and lentils. Seriously. And super healthy. 

It’s probably no surprise to anyone reading this blog that I love to cook. I really, really love to cook. I happen to cook for a living (as part of my nutrition practice as a registered dietitian) but I also cook a lot at home because I genuinely love it.   Of course there are some nights I am just too tired to cook a proper meal. But those are few and far between. For me cooking is relaxing, and an easy way to be creative.  But creativity does not mean that I need to combine a million ingredients and use elaborate techniques.  Cooking should be accessible and manageable.  There is an elegance in putting fresh ingredients together and having enough restraint not to overpower all of the individual flavors.  But enough philosophy; back to this bowl of autumn awesomeness.

Ingredients for two servings:
1/2 cup cooked lentils 
1 cup roasted butternut squash 
4 cup kale, washed, stems removed 
2 garlic cloves, peeled, smashed and chopped 
1 tbsp olive oil 
2 eggs
1/2 avocado 


  1. In a non-stick skillet, sauté garlic and kale until just wilted and reduced in volume, add lentils and butternut squash and warm through 
  2. Prepare eggs to your liking: poached, fried, over easy, hardboiled  or scrambled 
  3. Plate half the lentil mixture onto a plate and top with one egg, repeat on a second plate with remaining lentil mixture and egg 
  4. Dice avocado and place on top 
  5. Serve immediately 

eggs lentils and butternut squash with eggs

lentils with butternut squash and kale

lentil and butternut squash recipe

eggs lentils and butternut squash
This recipe is rich in healthy fats, belly filling fiber and protein. If kale isn’t your thing, spinach, Swiss or rainbow chard, collard greens or mustard greens would work excellently.  It would also be good when made without the eggs for a vegan option. 

I’m a big fan of using what you have in your fridge and party. Especially as the weather gets cooler and the days get shorter, running out to the grocery store after coming home from work seems less and less appealing. I love creating recipes that will work with numerous ingredients and different flavors. After all, a recipe is just a suggestion — eat what you love, love what you eat!

What’s your favorite green to cook with? Please let me know how you like this recipe if you try it at home!


  • http://www.simplyfairbyalisonjeanine.com Alison Jeanine

    Oh my lanta – anything with an easy egg over top and I’m in! And such beautiful presentation! :) Xo, Alison


    • thedomesticatedwolf

      Hi Aliso,

      Totally agree — delicious! Thank you! Hope you enjoy.

      All the best…MW.

  • sarah

    I can’t wait to try this recipe. I never thought to mix lentils with butternut squash. Yum.

    • thedomesticatedwolf

      Hi Sarah,

      Thanks for reading. Lentils and butternut squash are great together!

      All the best…MW.

  • http://herheartlandsoul.com Erin @ Her Heartland Soul

    Omg this looks fabulous! Although I’d be weird and scramble the egg. I don’t like runny yolk.

    And random but I’d love if you shared this post on my new Weekend Snapshots link up. The link-up just went live today!


    • thedomesticatedwolf

      Hi Erin,
      Thanks for reading. I think scrambled eggs would be delicious!

      All the best…MW.

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