BUTTERNUT SQUASH LENTILS WITH FIREBALL BASIL
This recipe was created in the beginning of fall, so it was hard for fireball basil not to be first choice. This recipe is so incredibly effortless, we highly encourage you to try it with other māla girl flavors or even mix and match.
Here are a few runner up options:
-1cosmic curry + 1 fireball basil
-1 chili chakra + 1 cosmic curry
-1 fireball basil + 1 miracle moringa
-1 chili chakra + 1 mushroom brainiac
Rated 5.0 stars by 1 users
Ingredients:
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Olive oil, 2 Tbsp.
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Butternut squash, peeled and diced into ½” cubes, 1 cup
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māla girl Fireball Basil, 2 Tbsp.
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Yellow Lentils, ½ cup
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Water, 2 cups
Preparation Method:
Heat a saucepot set over medium heat. Add in olive oil and butternut squash.
Saute for 2 minutes. Add in 2 Tbsp.of fireball basil and stir to combine to release the aromatics of fireball basil.
Add in lentils and water.
Stir again and bring to a simmer.
Reduce heat to low and cook for approximately 30 minutes or until lentils are softened, but still have a texture.
Time to eat!
We love visuals, textures and colors of foods, so we added a little fresh arugula, with a quick saute of sliced apples and red cabbage with a splash of oj and a pinch of fireball basil of course!.
Alternative Flavor Options:
