WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
- Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
- In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
- Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams
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Indiphile Ngewu
[email protected]This salad is a great way to warm up on a cold day. The lentils and squash are hearty and filling, and the balsamic vinegar dressing adds a nice tang.
Mutonyi Grace
[email protected]This salad is a great way to enjoy the flavors of fall. The squash and balsamic vinegar are a perfect combination.
Paul Chanle
[email protected]This salad is a great source of protein and fiber. It's also a good source of vitamins and minerals, including iron, potassium, and vitamin C.
Devan Lee
[email protected]This salad is a great way to get your kids to eat their vegetables. The lentils and squash are disguised in the dressing, so kids won't even know they're eating them.
Alejandro Carrillo
[email protected]This salad is a great way to use up leftover lentils and squash. It's also a great make-ahead meal. You can make the salad ahead of time and store it in the refrigerator for up to 3 days.
illuvane
[email protected]This is a great recipe for a quick and easy weeknight meal. The lentils and squash cook in about 30 minutes, and the salad is ready in no time.
Iam zeusae
[email protected]I'm not a big fan of lentils, but I really enjoyed this salad. The squash was roasted perfectly and the balsamic vinegar dressing was delicious. I would definitely make this salad again.
Ali zfr
[email protected]This is a great recipe for a healthy and flavorful salad. The lentils and squash are a good source of protein and fiber, and the balsamic vinegar dressing is a nice tangy addition.
Zoe Oliver
[email protected]I made this salad for lunch today and it was delicious! The lentils were perfectly cooked and the squash was roasted to perfection. The balsamic vinegar dressing was also very good. I will definitely be making this salad again.
Heather Taylor
[email protected]This salad is a great way to get your daily dose of vegetables. The lentils are a good source of protein and fiber, and the squash is packed with vitamins and minerals.
Vincent Kiyaga
[email protected]I followed the recipe exactly and the salad turned out great! The lentils were tender and the squash was caramelized and slightly sweet. The balsamic vinegar dressing was the perfect finishing touch.
lloyd autin
[email protected]This is a great recipe! I made it for dinner last night and it was delicious. The lentils were cooked perfectly and the squash was roasted to perfection. The balsamic vinegar dressing was also very good.
Mubarak Miya
[email protected]I love this salad! It's so flavorful and filling. I've made it several times and it's always a hit with my family and friends.
Rosetta Boden
[email protected]This salad is a great way to use up leftover lentils. I had some cooked lentils in the fridge and I was looking for a way to use them up. This salad was perfect! It was quick and easy to make, and it turned out really tasty.
Tonya Seger
[email protected]I'm not a big fan of lentils, but I really enjoyed this salad. The squash was roasted perfectly and the balsamic vinegar dressing was delicious. I would definitely make this salad again.
Sunny jutt
[email protected]This is a great recipe for a healthy and satisfying meal. The lentils and squash are a good source of protein and fiber, and the balsamic vinegar adds a nice tang. I would definitely recommend this recipe to others.
Ruba Najar
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The lentils were perfectly cooked and the squash was roasted to perfection. I will definitely be making this salad again.
Mish Zafar
[email protected]This warm lentil salad with balsamic-roasted squash is a delightful vegetarian dish that is both hearty and flavorful. The lentils are cooked in a flavorful broth with warm spices, while the squash is roasted until caramelized and tender. The combina