A quickly grilled salmon filet would be a great match for this dish, as would a bed of wilted spinach. Enjoy it warm or room temperature. Brown or green lentils would work in place of the French lentils, but I wouldn’t use red lentils. It’s the mixture of Dijon, red wine vinegar, onion and maple syrup that takes this dish over the top. Use it on other combos of beans and vegetables – cannellini beans and arugula with halved cherry tomatoes, for instance.
Roasted Butternut Squash and Lentils
Published on November 28, 2016 | By |
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- 1 cup French lentils
- Small/medium butternut squash, cut into ½ inch cubes (about 2-3 cups)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon coconut oil
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons minced red onion
- 2 teaspoons pure maple syrup
- ½ teaspoon sea salt (plus more for seasoning squash)
- Freshly ground black pepper
- 1. Preheat oven to 400 degrees.
- 2. In a large pot, bring the lentils and enough water to cover lentils by 2 inches to a boil. Simmer until just tender, about 20 minutes.
- 3. Drain and return to the pot. Cover and keep warm.
- 4. Meanwhile, toss the butternut squash in melted coconut oil and sprinkle with sea salt. Roast on a rimmed baking sheet until tender, about 15-20 minutes.
- 5. Whisk together the mustard, vinegar, onion, maple syrup, olive oil and salt.
- 6. Gently toss mustard mixture with the lentils and squash. Taste and adjust seasonings to keep your palate happy.
Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.Read more about this chef..