https://www.copymethat.com/r/ovW3JQ51O/warm-lentil-salad-with-balsamic-roast-sq/
6309967
mQcdu19
ovW3JQ51O
2024-06-02 06:14:03
Warm Lentil Salad with Balsamic Roast Squash
loading...
X
Ingredients
- subheading: FOR THE SQUASH:
- 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 ½ to 1 ¾ pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
- Salt to taste
- 1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
- 1 tablespoon extra virgin olive oil
- subheading: FOR THE LENTILS:
- 1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
- 1 teaspoon minced ginger
- 1 teaspoon turmeric
- ½ onion (intact)
- 1 quart water
- Salt to taste
- subheading: FOR THE SALAD:
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon cumin seeds, ground
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- ¼ cup chopped or slivered flat leaf parsley
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!