Monday, January 31, 2011

Lentils with Roasted Winter Squash

This recipe comes from How To Cook Everything Vegetarian by Mark Bittman. It's a delicious vegetarian main course for a cold winter evening. I used butternut squash, but you could use any medium winter squash.

  • butternut squash, peeled, seeded and cut into 1- to 2-inch cubes (about 2 cups)
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 1/2 cup white wine
  • 2 cups vegetable stock or water, or more as needed
  • 1 and 1/2 cup dried brown lentils, washed and picked over
  • salt and pepper

  • Heat the oven to 375 degrees F.
  • Toss the squash in olive oil and roast on a baking sheet until tender and caramelized.
  • Put the oil in a pot over medium-high heat. When hot, add the onion, celery, and carrot; cook, stirring occasionally, until the onion is soft.
  • Add the garlic and cook for another minute.
  • Add the bay leaf, wine, stock, and lentils. Sprinkle with salt and pepper and bring to a boil.
  • Turn the heat down to medium-low, cover partially, and simmer 25-30 minutes, stirring occasionally.
  • Add stock or water if needed to keep the lentils from sticking and burning. Lentils should be soft but not soupy.
  • Add the squash to the lentils in the last 10 minutes or so of cooking.

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