LENTIL BUTTERNUT SQUASH RECIPE RECIPES
LENTIL AND BUTTERNUT SQUASH STEW | RECIPES | WW USA
Pardina lentils from Spain are sometimes labeled Spanish brown lentils. They have a distinctive nutty flavor, creamy texture, and hold their shape well in the slow cooker. Look for them in supermarkets or specialty foods stores. Other types of lentils will work well, too—so use whatever you can easily find—but just note that the texture of your stew may change. Red lentils, for instance, tend to fall apart yielding a thicker, creamier soup base. Save time by buying pre-cut butternut squash.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 310 minutes
Prep Time 10 minutes
Cook Time 300 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cover and cook until vegetables and lentils are tender, 4–5 hours on high or 8–9 hours on low.
- Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls.
- Serving size: 1 3/4 cups
Nutrition Facts : Calories 77 kcal
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA RECIPE ...
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep’s milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Total Time 40 minutes
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
More about "lentil butternut squash recipe recipes"
YOTAM OTTOLENGHI'S ROASTED BUTTERNUT SQUASH WITH LENTILS ...
From purewow.com
Reviews 3.2
Total Time 40 minutes
Calories 298 calories per serving
Reviews 3.2
Total Time 40 minutes
Calories 298 calories per serving
- 1. Preheat the oven to 450?F. 2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ? teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes. 3. While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, ? teaspoon salt and remaining 1 tablespoon olive oil. 4. Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.
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LENTILS WITH BUTTERNUT SQUASH | BBC GOOD FOOD
Delicious winter salad
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Cuisine English
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Cuisine English
- Season and serve.
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LENTIL AND BUTTERNUT SQUASH STEW | RECIPES | WW USA
Pardina lentils from Spain are sometimes labeled Spanish brown lentils. They have a distinctive nutty flavor, creamy texture, and hold their shape well in the slow cooker. Look for them in supermarkets or specialty foods stores. Other types of lentils will work well, too—so use whatever you can easily find—but just note that the texture of your stew may change. Red lentils, for instance, tend to fall apart yielding a thicker, creamier soup base. Save time by buying pre-cut butternut squash.
From weightwatchers.com
Total Time 310 minutes
Category Lunch,Dinner
Cuisine Spanish
Calories 77 kcal per serving
From weightwatchers.com
Total Time 310 minutes
Category Lunch,Dinner
Cuisine Spanish
Calories 77 kcal per serving
- Serving size: 1 3/4 cups
See details
YOTAM OTTOLENGHI'S ROASTED BUTTERNUT SQUASH WITH LENTILS ...
From purewow.com
Reviews 3.2
Total Time 40 minutes
Calories 298 calories per serving
Reviews 3.2
Total Time 40 minutes
Calories 298 calories per serving
- 1. Preheat the oven to 450?F. 2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ? teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes. Remove from the oven and set aside to cool for 10 minutes. 3. While the squash is in the oven, fill a medium saucepan halfway with water (if starting with dried lentils rather than ready-cooked) and place over high heat. Once boiling, add the lentils, decrease the heat to medium and simmer until cooked, about 20 minutes. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, parsley, mint, tarragon, ? teaspoon salt and remaining 1 tablespoon olive oil. 4. Add the squash and onions to the lentils and stir gently. Transfer to a serving bowl, dot with cheese, drizzle with olive oil and serve.
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SQUASH AND LENTIL SOUP RECIPE | EATINGWELL
After some quick prep, your slow cooker will do the rest of the work. This Indian-inspired, high-protein soup has sweet butternut squash, earthy brown lentils and garam masala, and will delight the whole family.
From eatingwell.com
Reviews 5
Total Time 4 hours 25 minutes
Category Healthy Butternut Squash Recipes
Calories 205.8 calories per serving
From eatingwell.com
Reviews 5
Total Time 4 hours 25 minutes
Category Healthy Butternut Squash Recipes
Calories 205.8 calories per serving
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours (see Tip).
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LENTILS WITH BUTTERNUT SQUASH AND MERGUEZ SAUSAGE RECIPE ...
This dish from chef Mourad Lahlou of Aziza in San Francisco is a fantastic way to solve the dilemma of feeding vegetarians and carnivores at the same table: People can choose to have the Moroccan-spiced lentils and butternut squash with or without merguez sausage, which is cooked separately. Slideshow: More Lamb RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
From foodandwine.com
Total Time 45 minutes
Category Cocktails + Spirits
From foodandwine.com
Total Time 45 minutes
Category Cocktails + Spirits
- Stir the lentils, jalapeño and lemon juice into the casserole and season with salt and pepper. Transfer to a platter and top with the sausage. Serve with lemon wedges.
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LENTILS WITH BUTTERNUT SQUASH AND WALNUTS RECIPE | EPICURIOUS
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THE BEST LENTIL AND BUTTERNUT SQUASH CHILI - LITTLE BROKEN
Nov 11, 2019 · Add spices and lentils. Cook for a minute or so or until the flavors blend. Add tomatoes, bay leaf, and broth. Simmer on low heat until lentils are soft around the edges but firm to bite. Add butternut squash and continue to simmer for an additional 15 minutes or until the squash is knife tender.
From littlebroken.com
From littlebroken.com
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LENTIL BUTTERNUT SQUASH CURRY RECIPE (VEGAN RECIPE)
Jan 15, 2019 · Lentil Butternut Squash Curry Ingredients: 2 Cups of Lentils. 2 Cups Butternut Squash – peeled and chopped in bite-size pieces*. 1 large Onion – thinly chopped. 1 inch Fresh Ginger – thinly chopped. 2 Cloves Garlic – crushed. 1 Can Coconut Milk. 2 Cups Vegetable Stock or Use Plain Water. 3 Tbsp Olive Oil.
From easycookingwithmolly.com
From easycookingwithmolly.com
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BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN STEW ...
Oct 26, 2020 · Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked. Stir in lemon juice and sprinkle with cilantro and basil, if desired.
From ambitiouskitchen.com
From ambitiouskitchen.com
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BUTTERNUT SQUASH + LENTIL CHILI
Add lentils, tomatoes, apple cider vinegar, coconut aminos, vegetable broth and bay leaf. Bring to a simmer, then reduce heat to low and simmer for 20 minutes. Add butternut squash and continue to simmer for another 15-20 minutes or until lentils and squash are tender. Taste and add more salt if needed.
From bragg.com
From bragg.com
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THE BEST LENTIL AND BUTTERNUT SQUASH CHILI - LITTLE BROKEN
Nov 11, 2019 · Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant. Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop. Add tomatoes, bay leaf and stock.
From littlebroken.com
From littlebroken.com
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KNORR'S BUTTERNUT SQUASH AND LENTIL ONE-POT RECIPE ...
Add the garlic and squash and fry for another minute. Stir in the sprigs of thyme, tomatoes, stock and lentils and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the squash is tender. Add the spinach (if using) and season with pepper. Cook until the spinach wilts and serve with crusty bread or quinoa. Recipe from Knorr.
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
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EASY LENTIL CURRY WITH BUTTERNUT SQUASH | BEST BUTTERNUT ...
This Easy Lentil Curry made with lentils, butternut squash and coconut milk is the perfect healthy plant-based dinner. A simple yet delicious family meal! I have a few more curry recipes I think you’ll enjoy. Easy Pumpkin Cauliflower Curry, Green Thai Chicken Coconut Curry and Quick and Easy Sweet Potato Curry (meatless) are great recipes to start with.
From blessthismessplease.com
From blessthismessplease.com
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VEGAN LENTIL, APPLE & PECAN STUFFED BUTTERNUT SQUASH ...
Feb 12, 2021 · Spoon the lentil mixture into the scooped out butternut squash. sprinkle a little bit of salt and pepper, and bake at 400 degrees F for 10 minutes, or broil for 1-2 minutes. Remove from the oven and serve as is, or serve with a drizzle of lemon juice, or a side of gravy.
From veganricha.com
From veganricha.com
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COURGETTE AND BUTTERNUT SQUASH LENTIL BAKE - BAKINGQUEEN74
Apr 24, 2018 · Instructions. Grate the courgette into a bowl. Squeeze out as much water as you can. Dice the butternut squash and precook in the microwave with a little water for 3-4 minutes until slightly soft. Meanwhile, place the dry red lentils in a pan with 450 ml water. Bring to the boil then simmer until all the water has gone.
From bakingqueen74.co.uk
From bakingqueen74.co.uk
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ROASTED BUTTERNUT SQUASH AND LENTIL SALAD RECIPE - RECIPES.NET
Mar 30, 2021 · On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil. Season with salt and pepper. Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned. Leave the oven on.
From recipes.net
From recipes.net
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BUTTERNUT SQUASH AND LENTIL RECIPE - SHARE-RECIPES.NET
Preheat the oven to 450°F. 2. Place the squash and onions in a large bowl with 2 tablespoons of the olive oil, the sage leaves, ¾ teaspoon salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking sheet. Roast until cooked and golden brown, 25 to 30 minutes.
From share-recipes.net
From share-recipes.net
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BUTTERNUT SQUASH, KALE, AND LENTIL SOUP
Add the butternut squash, lentils, cumin, turmeric, cayenne, thyme, salt, pepper, bay leaves, diced tomatoes, and vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the butternut squash is tender and the lentils are fully cooked.
From extraingredient.com
From extraingredient.com
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