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Chapter 6: Beans, The Complete Mediterranean Cookbook

Chapter 6: Beans, the Complete Mediterranean Cookbook recipe image
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;€™s 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.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 293.0
Dietary: Gluten-free, Vegetarian
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;€™s 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
  • 1 cup Black lentils, picked over and rinsed
  • 1 pound Butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
  • 5 Tablespoons extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Garlic clove, minced
Directions
  1. 1
    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. 2
    Place the cut butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
  3. 3
    Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and lightly browned.
  4. 4
    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.
  5. 5
    In a small bowl, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, minced garlic, and 1/2 teaspoon ground coriander.
  6. 6
    Transfer the roasted squash to a large serving bowl. Add the cooked lentils.
  7. 7
    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.

Keywords: lentils, butternut, squash, roasted, vegan, mediterranean, healthy, side, dinner, plant-based, balsamic, olive, oil, garlic, coriander, warm, earthy, comfort, easy, vegetable
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