Butternut Squash, Broccoli Rabe and Lentils

 Butternut Squash, Broccoli Rabe and Lentils


1 bunch broccoli rabe or broccolini

1 cup butternut squash, peeled and diced into small cubes

2 tsp dried basil

1 tsp paprika

½ tsp pepper

2 cups brown lentils

5 cups of water

½ tsp salt 

2 bay leaves




Vinaigrette: 

3 tbsp extra virgin olive oil

Juice of a lemon

½ tsp honey

¼ tsp each salt and pepper


Preheat the oven to 450 degrees F.  Line a baking sheet with foil.


Roughly chop the broccoli rabe and place into a large mixing bowl with butternut squash cubes.  Add a tablespoon of water, basil, paprika and pepper. Mix well and pour onto the lined baking sheet in a single layer.  

Place veggies in the oven and roast for 15 minutes uncovered.  


Place 5 cups of water into a medium sized pot with salt and bay leaves.  Add brown lentils and bring to a boil.  Once the lentils reach a boil, turn heat to low and simmer for 25-30 minutes.


Once the veggies are done and out of the oven, cover the pan with foil and place back in the oven for 10 more minutes.

 

While veggies are roasting, whisk together vinaigrette ingredients in a bowl.


Place cooked lentils down on a serving plate and cover with the roasted veggies. Drizzle with some of the vinaigrette.  Serve.



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