Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

This meal using season winter vegetables and legumes was not only very nutritious but also very delicious. Serving Size: 4 Ingredients: 1 ½ cups beluga lentils ½ medium winter squash (red kuri etc.), de-seeded and sliced 3 medium parsnips, peeled and sliced 8 ounces tofu feta cubes 2 teaspoons vegetable bouillon powder bay leaves ½ cup balsami...

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