tuxedo lentils kabocha squash

Tuxedo Lentils w/ Kabocha Squash

Matthew All Recipes, Bean & Lentil Recipes, Peppadew Recipes Leave a Comment

Tuxedo Lentils w/ Kabocha Squash

Makes 4 Servings

This hearty, satisfying lentil recipe is creamy, savory, and just barely spicy with a slightly chewy consistency. Serve it as a nutritious and very delicious side dish or vegetarian entrée.

Tuxedo Lentils w/ Kabocha Squash
.
INGREDIENTS
  • Kabocha Puree:
  • ½ large Kabocha Squash
  • 1 tsp Smoked Paprika
  • 1 tsp Light Brown Sugar
  • 1 tsp Salt
  • Canola Oil
  • Garnish:
  • Additional Minced Spicy Peppadews
  • Minced Fresh Chives
  • Minced Fresh Flat Leaf Parsley
  • Butternut Squash Seed Oil

DIRECTIONS

  • Make the Kabocha Puree:
1a

Preheat your oven to 400 degrees
1b

Remove the seeds from the kabocha. Oil a small baking dish with canola oil. Put the kabocha in the dish, cut-side down, and roast in the oven until tender (approx. 50 minutes).
1c

Remove the kabocha from the oven, scoop the flesh from it and puree it in a food processor.
1d

Combine 1 cup of kabocha puree with the paprika, brown sugar, and ½ tsp salt.

The rest of the kabocha puree can be used in other recipes…it’s delicious in soup!

  • Cook the Lentils:
2

Put the beluga lentils and the ivory lentils in separate pots, with 3 cups of vegetable stock for the ivory lentils and six cups for the belugas. Put the pots on the stove and bring the liquid to a simmer. Simmer the lentils until they are 95% of the way cooked (ivory lentils should still have a slight bite to them…cooking them until completely tender will cause them to disintegrate).
3

Add a tbsp. of salt to each pot, then let the lentils cool in their cooking liquid until you need them
4

Drain any remaining liquid off of the lentils. Put the beluga lentils in a frying pan with the cup of kabocha puree, ½ tsp of butter, the minced peppadews and tablespoon of veggie stock. Cook over medium heat, stirring occasionally.
5

Taste & add salt as necessary. Cook until most of the liquid has evaporated.
6

Stir in the ivory lentils, the chopped thyme, and black pepper.
7

Put the lentils in bowls on plates as a side, finished with additional peppadews, minced chives & parsley, plus a few drops of butternut squash seed oil.

Browse More:
Bean & Lentil Recipes
Peppadew Recipes