This vibrant dish transforms humble black lentils and sweet butternut squash into a comforting, earthy side or light main. The squash is roasted until tender and caramelized, while the lentils retain a pleasant bite. Tossed with extra-virgin olive oil, tangy balsamic vinegar, and aromatic garlic and coriander, the flavors meld beautifully. It&# 226;ÂÂs a wholesome, plant-based option that feels hearty enough for cooler evenings yet fresh enough for spring. Perfect for weeknight dinners or as a healthy addition to a Mediterranean-style spread. Simple ingredients come together to create a texture-rich dish that satisfies both the palate and the conscience.
Chapter 6: Beans, The Complete Mediterranean Cookbook
Description
This vibrant dish transforms humble black lentils and sweet butternut squash into a comforting, earthy side or light main. The squash is roasted until tender and caramelized, while the lentils retain a pleasant bite. Tossed with extra-virgin olive oil, tangy balsamic vinegar, and aromatic garlic and coriander, the flavors meld beautifully. It&# 226;ÂÂs a wholesome, plant-based option that feels hearty enough for cooler evenings yet fresh enough for spring. Perfect for weeknight dinners or as a healthy addition to a Mediterranean-style spread. Simple ingredients come together to create a texture-rich dish that satisfies both the palate and the conscience.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Line a large baking sheet with parchment paper.
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Place the cut butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
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Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and lightly browned.
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Meanwhile, bring a medium pot of water to a boil. Add the black lentils and cook for 12-15 minutes until tender but still firm. Drain well.
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In a small bowl, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, minced garlic, and 1/2 teaspoon ground coriander.
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Transfer the roasted squash to a large serving bowl. Add the cooked lentils.
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Pour the dressing over the squash and lentils. Toss gently to combine. Serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 293.0kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 16.6mg1%
- Total Carbohydrate 26.9g9%
- Dietary Fiber 7.0g29%
- Sugars 5.4g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
