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Black lentils bring drama, especially when paired with squash

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    Black lentil and butternut squash, from a recipe by Katie Workman.

Black lentils have so much drama to them, especially when paired with anything that is contrasting in color, such as the squash used here.

This recipe calls for cooking the lentils in water, but using chicken or vegetable broth creates a more flavorful dish all around.

If you use vegetable broth and skip the anchovies, you will have a vegetarian dish, but if that’s not of consequence to you and yours, do keep the anchovies, no matter what liquid you pick. They bring depth and umami to the dressing.

BLACK LENTIL AND BUTTERNUT SQUASH WITH PROVENCAL VINAIGRETTE

By Katie Workman

  • 1 butternut squash, peeled and seeded, cut in quarters
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 2 cups black lentils
  • Fresh thyme sprigs, for garnish (optional)
  • >> Vinaigrette
  • 1 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce, or to taste
  • 2 anchovies, rinsed and mashed to a paste with a fork
  • 2 teaspoon minced fresh thyme leaves
  • 2 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper, to taste

Heat oven to 400 degrees. Bring a large pot of salted water to a boil.

Cut squash into slices 2 inches long and 1/4-inch thick. Place on rimmed baking sheet and toss with olive oil. Season with salt and pepper and spread on baking sheet into a single layer. Roast about 20 minutes, until tender and perhaps slightly browned in a spot or two.

While squash is roasting, add lentils to boiling water. Return to boil, then reduce heat to maintain a simmer for 20 to 25 minutes, until lentils are tender but not mushy.

To make vinaigrette: In a small container, combine ingredients, cover and shake to blend well.

When lentils are done, spread out on a plate or baking sheet and let cool to warm or room temperature.

Transfer to large bowl, add squash and drizzle with dressing. Gently toss; transfer to a serving platter. Garnish with thyme if desired and serve warm or at room temperature. Serves 8.

Approximate nutritional information, per serving: 224 calories, 4 g fat, no saturated fat, 1 mg cholesterol, 327 mg sodium, 39 g carbohydrate, 9 g fiber, 3 g sugar, 11 g protein.

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