This recipe comes from Tinicum CSA member, Luray Gross. Thanks Luray!
Approx. 6 servings
- 1 and ½ pounds butternut squash, peeled and cut into roughly ¾” pieces
- 1 Cup dry lentils
- 1 small to medium carrot, diced
- 1 rib celery, diced
- 1/3 onion, chopped
- ½ – ¾ pound kale, thick stems cut out and leaves coarsely chopped
- olive oil
- 2T red wine vinegar
- ¼ tsp dried red pepper flakes (optional, but good)
- ½ tsp ground cumin (or a bit more)
- ½ tsp coriander
- 1 clove of garlic, minced
1) Heat oven to 400 degrees. Oil a baking pan large enough for squash pieces to rest in a single layer. Mix squash with 1T olive oil, the cumin and coriander and some black pepper and a bit of salt. Roast until tender enough to pierce with a fork, about 15 to 20 minutes.
2) Meanwhile, place lentils in saucepan and cover with water by 2“. Salt and bring to a boil, then simmer until tender but still firm, about 20 minutes. Do not reduce them to mush! Drain off excess water, stir in the vinegar. Salt and pepper to taste.
3) While lentils are cooking and squash is roasting, saute the onions, carrots, celery, and red pepper flakes in a Tbsp or two of olive oil until the onions are translucent and carrots begin to soften. Use a large pan, since you then add the kale, rinsed and still dripping. Stir occasionally until the kale wilts. Cover for a few minutes, but keep the lid ajar and don’t overdo the cooking. Kale should still be green.
4) Stir in the lentils and adjust seasonings. Serve as a hot dish or a cold salad. Also very good at room temperature.
Note: Sweet peppers, red or green or a mixture, could be substituted for the celery and carrots.