American

Warm Lentil Salad with Roasted Butternut Squash and Green Beans

Name: Warm Lentil Salad with Roasted Butternut Squash and Green Beans
Prep time: 10 min
Cook time: 2 h 35 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (peeled, seeded, and cut into 1-inch cubes); 2 red onions (cut into 1/2-inch wedges); 1/2 cup sage leaves; 2 tablespoons extra-virgin olive oil; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup brown lentils; 3 teaspoons lemon zest; 1/4 cup fresh lemon juice; 2 cloves garlic -- minced; 3 tablespoons extra-virgin olive oil; 1/4 cup roughly chopped Italian parsley leaves; 1/4 cup roughly chopped mint leaves; 1/2 cup roughly chopped tarragon leaves (basil may be substituted); 3/4 cup blanched green beans -- trimmed and cut into 1 1/2-inch lengths; 4 ounces crumbled feta or blue cheese

Warm Lentil Salad with Roasted Butternut Squash and Green Beans is a complete and hearty meal. I love the combination of the zing of the lemon with the fresh herbs.

By Chef Laura Bonicelli

herbsred onion

Prep Time

10 min

Cook Time

2 hr 35 min

Total Time

2 hr 45 min

Servings

4 servings

Ingredients

1 large butternut squash (peeled, seeded, and cut into 1-inch cubes)
2 red onions (cut into 1/2-inch wedges)
1/2 cupsage leaves
2 tablespoonsextra-virgin olive oil
1 teaspoonKosher salt
1/2 teaspoonfreshly ground black pepper
3/4 cupbrown lentils
3 teaspoonslemon zest
1/4 cupfresh lemon juice
2 clovesgarlic -- minced
3 tablespoonsextra-virgin olive oil
1/4 cuproughly chopped Italian parsley leaves
1/4 cuproughly chopped mint leaves
1/2 cuproughly chopped tarragon leaves (basil may be substituted)
3/4 cupblanched green beans -- trimmed and cut into 1 1/2-inch lengths
4 ouncescrumbled feta or blue cheese

Instructions

1
Preheat oven to 450º F.
2
In a large bowl, toss the squash with the onions, sage, olive oil, salt, and pepper. Transfer to a rimmed baking sheet and roast until the vegetables are tender and browning, 30 to 35 minutes.
3
While the vegetables are roasting, bring a 4-quart saucepan of water to a boil. Add the lentils; reduce the heat and simmer, uncovered, until the lentils are just tender. The cooking time will vary depending on the type of lentil you use. Start checking them at 15 minutes. Drain and put into a large bowl.
4
Add the lemon zest, lemon juice, garlic, 3 tablespoons of olive oil, and the herbs to the lentils. Toss to combine.
5
Stir the roasted vegetables (squash, onions, and sage) and the blanched green beans into the lentils. Taste and season with salt if necessary.
6
Plate the lentils and sprinkle with the cheese.

Nutrition (per serving)

507

Calories

19g

Protein

53g

Carbs

26g

Fat

17g

Fiber

992mg

Sodium