WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH
Steps:
- *If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in half and seeding. It will be much easier to cut. 1. 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. 2. 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. 3. 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. 4. Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve. Advance preparation: The cooked lentils will keep for 3 or 4 days in the refrigerator. Keep the broth in a jar and moisten if desired when you reheat. The squash will keep for 2 or 3 days. Reheat gently in a pan or in a medium-low oven.
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Azan Khan
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to use up leftover lentils and squash.
Shamim Nakalema
[email protected]This salad is a great way to get your kids to eat their vegetables. The roasted squash is especially popular with kids.
Tanzeela Shakeel
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill. It's packed with nutrients and flavor.
Joseph godinez
[email protected]This salad is a great source of plant-based protein and fiber. It's also a good source of vitamins and minerals.
Tim Bangura
[email protected]I'm not a big fan of balsamic vinegar, but I really enjoyed the balsamic glaze in this salad. It added a delicious tang without being overpowering.
Jakeone Mccalla
[email protected]This salad is a great way to use up leftover roasted squash. It's also a great make-ahead meal for busy weeknights.
Miranda England
[email protected]I'm always looking for new and interesting ways to cook lentils, and this recipe definitely fits the bill. It's a great combination of flavors and textures.
Surngi Herath
[email protected]This is a very easy recipe to follow, and it's a great way to get your daily dose of vegetables.
Bappy Rahman
[email protected]I'm not a big fan of lentils, but I really enjoyed this salad. The balsamic glaze and roasted squash really helped to balance out the flavor of the lentils.
Sk jihad lslam
[email protected]This salad is a great way to use up leftover lentils and squash. It's also a great make-ahead meal.
It's me shagun It's me shagun
[email protected]I made a few substitutions to the recipe, but the salad still turned out great. I used brown lentils instead of green lentils, and I added a bit of chopped red onion.
Radhika Nepali
[email protected]I followed the recipe exactly and the salad turned out perfectly. I highly recommend this recipe!
Elijah Ekene
[email protected]This is a great recipe for a healthy and satisfying meal. The lentils and squash are packed with nutrients, and the balsamic glaze adds a delicious flavor.
Usama Arshad
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Dumisani Pelican Mtshweni
[email protected]This warm lentil salad with balsamic roasted squash was a delightful and flavorful dish. The lentils were cooked perfectly, and the balsamic glaze added a delicious tang. The roasted squash was also very tasty, and the combination of flavors and text