This dish costs less than $1.50 per serving to make, and it’s pretty damn good. :)

Ingredents:

1/2 cup Green Lentils

1 Medium Butternut Squash (peeled, halved, seeded)

Olive Oil

1/2 cup minced Yellow Onion

4 Garlic Cloves, minced

1 (14oz) can Diced Tomatoes

Arugula (optional, if you’re feeling classy)

Vegetable Stock

Linguine

What to do:

1. [Lentils]

Poor some of the Vegetable broth in a small sauce pan (you can add some water if you need to stretch it) and bring to a boil. Once you have it boiling poor in your 1/2 cup of lentils, let the water return to a boil, reduce the heat and simmer (covered) for about 45 minutes. Drain, set aside.

2. [Squash]

Go ahead and preheat oven to 400F. Cut your squash into 1/2 inch squares and spread them in a baking pan (or cooking tray). Drizzle with a little olive oil and salt and pepper to taste, mix together well and roast until tender (about 30 minutes), turning half way through.

3. [Sauce]

In a large Skillet heat oil over medium heat. Add the onion, cover the pan, and cook until tender (about 5 minutes). Next comes the garlic, stir it in and give it a good 30 seconds before adding the tomatoes and lentils. Add a cup of vegetable broth (+ 2 tbl sage, if you have some), and simmer for 5 minutes.
Toss in the roasted squash and keep the mixture warm over low heat. Add vegetable broth as needed if you want a more sauce-like texture.

If you really want to be luxurious add 2 to 3 cups of chopped arugula then you add the garlic. It’s not necessary, but it is nice. I added a few small hand fulls myself.

4. [Linguine]

hum. Cook some noodles. (12 oz.) Add whatever you have left in vegetable broth to the water when boiling.

Drain the noodles and gently toss in the lentil-squash mixture. and done!