Len­tils are a tasty con­trast

Pair­ing len­tils and squash makes for a col­or­ful dish

Woonsocket Call - - Front Page - By KATIE WORK­MAN

Black len­tils have so much drama to them, es­pe­cially when they are paired with any­thing that is con­trast­ing in color ... which is pretty much any­thing that isn't black as well.

If you pre­fer to cook the len­tils in chicken or veg­etable broth, you will have a more fla­vor­ful dish all around. If you use veg­e­tar­ian 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 and a some­thing- some­thing to the dress­ing.


1 but­ter­nut squash 2 ta­ble­spoons olive oil, di­vided Kosher salt and freshly ground pep­per to taste 2 cups black len­tils 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 Fresh thyme sprigs to gar­nish (op­tional)

Pre­heat the oven to 400 de­grees F. Bring a large pot of salted wa­ter to a boil.

Peel the but­ter­nut squash well (this of­ten takes a cou­ple of passes with a veg­etable peeler to get to the bright orange flesh), then trim the top and bot­tom off. Cut the bot­tom bulb off the squash, then cut both the top part and the bot­tom part of the squash in half ver­ti­cally. Use a large spoon to scoop out the seeds and stringy bits from the bot­tom bulb. Slice the squash into slices about two inches in each di­rec­tion, and 1/4inch thick.

Place the squash on a rimmed bak­ing sheet and toss it with 1 ta­ble­spoon of the olive oil. Sea­son with salt and pep­per and spread it out on the bak­ing sheet so that it is mostly in a sin­gle layer. Roast the squash for about 20 min­utes un­til ten­der, and per­haps slightly browned in a spot or two.

While the squash is roast­ing, add the len­tils to the boil­ing wa­ter or broth. Re­turn to a boil, then ad­just the heat so that the liquid is at a sim­mer, and sim­mer un­cov­ered for about 20 to 25 min­utes un­til the len­tils are ten­der but not mushy.

While the squash and len­tils are cook­ing, in a small con­tainer add the re­main­ing ta­ble­spoon olive oil, rice vine­gar, Sriracha, an­chovy paste, thyme, Di­jon mus­tard, and salt and pep­per to taste. Cover and shake to blend well.

When the len­tils have fin­ished cook­ing, spread them out on a plate or bak­ing sheet and let them cool to warm or room tem­per­a­ture. Place them in a large bowl with the squash, and driz­zle the dress­ing over. Gen­tly toss so they are well coated, and trans­fer to a serv­ing plat­ter. Gar­nish with the thyme sprigs if de­sired and serve warm or at room tem­per­a­ture.

Nu­tri­tion in­for­ma­tion per serv­ing: 224 calo­ries; 37 calo­ries from fat; 4 g fat (0 g sat­u­rated; 0 g trans fats); 1 mg choles­terol; 327 mg sodium; 39 g car­bo­hy­drate; 9 g fiber; 3 g su­gar; 11 g pro­tein.

Sarah Crow­der via As­so­ci­ated Press

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

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