Lentils With Butternut Squash Recipes
LENTILS WITH BUTTERNUT SQUASH AND WALNUTS
Categories Side Bake Vegetarian Quick & Easy Walnut Curry Lentil Butternut Squash Winter Cilantro Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
- Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
- While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
- To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
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- Chop the butternut squash (watch the video!): Slice off the neck of the squash and peel it with a vegetable peeler. Peel the base. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices. Turn the slices the other way and dice. Cut the base into thin slices and then dice into small squares.
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- In a 6-quart heavy duty stockpot or dutch oven, heat olive oil over medium heat. Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant.
- Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop.
- Add tomatoes, bay leaf and stock. Bring to a simmer, reduce heat to low and simmer partially covered for 15-20 minutes or until lentils are soft around the edges but firm to bite. Liquid will also slightly reduce.
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- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
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