Green Lentil and Butternut Squash “Noodle” Bowls
Recipe type: Vegetarian
Cuisine: Dinner
Serves: 4 to 6
Each serving is packed with fiber, which keeps you feeling fuller for longer but also serves as the "fuel" for the good bacteria that live in your gut! And each serving also provides over 200% vitamin A, 90% vitamin C, and 20% iron.
  • 1 cup uncooked green lentils
  • 4 teaspoons Smoked Ghost Pepper infused virgin coconut oil, divided
  • 1 medium red bell pepper, cut into ¼-inch dice
  • 1 small onion, finely chopped (about 1 cup)
  • 1 cup fresh cilantro leaves, roughly chopped, divided
  • 5 cups spiralized butternut squash (about 1 pound)
  • Optional Toppings: Crumbled goat cheese, diced avocado, additional cilantro
  1. Cook the lentils according to package directions. When done, drain and set aside.
  2. While the lentils are cooking, heat 2 teaspoons of the coconut oil in a Dutch oven or large nonstick skillet over medium heat. Add the bell pepper and onion and cook, stirring frequently, until tender, about 8 minutes.
  3. Add the cooked lentils (you’ll have 2 generous cups) and ½ cup of the cilantro and stir until warmed through. Season to taste with kosher salt and pepper. Place back in the bowl that the lentils were in, and cover.
  4. Add the remaining coconut oil to the Dutch oven or skillet. Add the spiralized squash noodles and cook, stirring frequently, until tender, 8 to 10 minutes. Season to taste with kosher salt and pepper.
  5. To serve, arrange the squash noodles evenly in 4 to 6 bowls. Arrange the lentils on top or next to the noodles. Garnish with the remaining ½ cup cilantro and the optional toppings, as desired.
Nutrition Information
Serving size: (1 - 1½ cups) Calories: 220 Fat: 4g Saturated fat: 3g Carbohydrates: 36.5g Sodium: 10mg Fiber: 14g Protein: 11g
Recipe by Lizs Healthy Table at