Lentils with Butternut Squash and Walnuts, Green Salad with Lemon Dressing

by Jennifer

The lentil recipe, from Gourmet magazine, is intended to be a side dish, but doubled makes a delicious main dish:  sweet and savory, creamy and crunchy.  My stepmother taught me this dressing for greens, and it’s tart and wonderful.  Serve with crusty bread, or with challah, as I did.

Serves 4.

Lentils with Butternut Squash and Walnuts – adapted from Gourmet magazine

I prefer French green lentils over regular lentils because they keep their shape and texture better.

Serves 4.

  • 1 medium butternut squash, about 2 pounds, peeled, chopped into 1/2” pieces
  • 2 large shallots, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tsp curry powder
  • 1 cup halved or chopped walnuts
  • 2/3 cup French green lentils, rinsed
  • 1/3 – 1/2 cup chopped cilantro
  • juice of 1 lime

Preheat oven to 425 degrees.  In a large roasting pan combine the squash, shallots, olive oil, curry powder, and salt and freshly ground black pepper to taste.  Bake for 15 minutes.

Add walnuts, stir, and bake for another 10 minutes.

Stir in cilantro and lime juice.

Meanwhile, bring 4 cups of water to a boil.  Boil lentils over medium-high heat for 20 minutes;  drain.

Add to squash mixture, tossing gently to combine.

Green Salad with Lemon Dressing

Serves 4.

  • 5 – 7 oz. salad greens
  • 1/2 clove garlic, chopped
  • 1/2 tsp kosher salt
  • juice and zest of 1 lemon
  • 1 TBS white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • freshly ground black pepper

Whisk together garlic through pepper.

Toss with salad greens just prior to serving.


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