Roasted Winter Squash with Lentils Recipe | Clean Program

Ingredients

• 1 ½ cups lentils (we used green, but any color works)
• 1 tablespoon apple cider vinegar
• 1 3-4 pound squash (Kabocha, Hubbard, Acorn, Butternut)
• ¼ cup olive oil
• A sprinkle of sea salt
• freshly cracked black pepper
• 1 large onion, chopped small
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups chicken or vegetable stock
• 5 large kale leaves, de-stemmed