Lentils with Squash - Christina Cooks

Ingredients

• Extra virgin olive oil
• 1 red onion, thin half-moon slices
• 2 cloves fresh garlic, minced
• 1 bay leaf
• 1 cup dried lentils, sorted and rinsed
• 3 cups spring or filtered water
• 2 to 3 cups ½-inch cubes winter squash
• Sea salt or organic soy sauce
• 3-4 sprigs flatleaf parsley, minced