Wednesday, February 11, 2015

Warm Spiced Lentils and Greens with Caramelized Squash


Squash comes in so many different varieties, but my go-to always seems to be butternut. It's sweet flavor is taken to the next level when roasted. Combined with dark leafy greens and creamy lentils, this dish is one you can definitely say is good AND good for you (and tastes amazing). 

This is healthy comfort food you will crave. And any extras are perfectly portable for lunch the next day! 


1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.

2. Add cumin, cinnamon, allspice and cayenne pepper and cook for 30 seconds. Turn heat to high; add lentils, water, broth and salt and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes. With 5 minutes left, stir in the chopped greens.







3. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the cubed squash and turn heat to medium-low. Cook, stirring occasionally, until squash is golden brown and crisp, about 15 minutes. Season with salt and pepper.


4. Combine lentil and squash mixture gently and serve.



Warm Spiced Lentils and Greens with Caramelized Squash
Serves 6

All you need:
4 tablespoons olive oil, divided
2 shallots, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1 cup green lentils
1 1/2 cups water
2 cups chicken broth
1 teaspoon salt
1 small butternut squash, peeled, seeded and diced small
1 bunch greens (like collard), stemmed and chopped

All you do:
1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
2. Add cumin, cinnamon, allspice and cayenne pepper and cook for 30 seconds. Turn heat to high; add lentils, water, broth and salt and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes. With 5 minutes left, stir in the chopped greens.
3. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the cubed squash and turn heat to medium-low. Cook, stirring occasionally, until squash is golden brown and crisp, about 15 minutes. Season with salt and pepper.
4. Combine lentil and squash mixture gently and serve.

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