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.
.
INGREDIENTS
- Lentils:
- 1 cup Ivory White Lentils
- 1 cup Black Beluga Lentils
- 9 cups + 1 tbsp Vegetable Stock
- 2 tbsp Salt
- ¼ cup Spicy Peppadew Peppers, drained & minced
- 1 tsp chopped Fresh Thyme (could substitute Oregano or Marjoram)
- 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.