LENTIL AND BUTTERNUT SQUASH CHILI
Warm up with a bowl of this hearty veggie chili. Packed with nutritional all-star lentils and fiber high butternut squash. It's so cozy and belly warming good.
Provided by Katya
Categories Soup
Time 1h15m
Number Of Ingredients 19
Steps:
- In a 6-quart heavy duty stockpot or dutch oven, heat olive oil over medium heat. Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant.
- Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minutes, stirring nonstop.
- Add tomatoes, bay leaf and stock. Bring to a simmer, reduce heat to low and simmer partially covered for 15-20 minutes or until lentils are soft around the edges but firm to bite. Liquid will also slightly reduce.
- Add butternut squash and continue to simmer for 15 minutes. You might also want to taste for salt here and add more, if needed.
- Stir in beans and cook just until heated through, about 2-3 minutes. Check squash for doneness. It should be knife tender. Discard the bay leaf and serve with toppings of choice.
Nutrition Facts : Calories 328 calories, Sugar 8.5 g, Sodium 628.8 mg, Fat 6.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 51.6 g, Fiber 9.6 g, Protein 19.3 g, Cholesterol 5 mg
EASY BUTTERNUT SQUASH RECIPE WITH LENTIL AND QUINOA
Easy Roasted Butternut Squash Recipe, augmented with lentils and quinoa for a satisfying lunch, side dish, or warm fall salad. A combination of warm Mediterranean spices, fresh parsley, and a splash of lemon juice takes it to a new level of delicious. Vegan. Gluten Free. Review tips for prepare-ahead and storage.
Provided by The Mediterranean Dish
Categories Entree
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 425F.
- Microwave butternut squash for 2 to 3 minutes (this will help with peeling and cutting.) Handle carefully.
- Place squash on a cutting board on it's side and cut both ends. Keeping the squash on its side, hold with one hand, and with the other, peel using a sharp vegetable peeler like this one. Cut lengthwise into halves. And using a spoon, scoop out the seeds. Slice each half into strips, and each strip into cubes.
- Place cubed butternut squash on a large baking sheet. Season with salt. Sprinkle with 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp coriander, 1/2 tsp paprika, 1/4 tsp cumin (remainder of each spice will be used later.) Drizzle generously with private reserve extra virgin olive oil and toss.
- Spread the squash in one layer on the sheet pan, then place on middle rack of heated oven. At the 15 minute mark, carefully remove the sheet pan from oven add the garlic cloves and drizzle with a little olive oil. Toss squash cubes. Return to oven for another 10 minutes.
- While squash is roasting. Make the lentils and quinoa.
- Place black lentils in a sauce pan and add 3 cups of water. Season with salt. Bring to a boil, then reduce heat and let simmer (with the cover somewhat tilted open ) for 20-25 minutes or so. Drain.
- Place rinsed quinoa in another saucepan. Add 2 cups of water. Season with salt. Bring to a boil, then lower heat to medium-low. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed.
- Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Toss a little to combine. Add the cooked butternut squash. Chop the roasted garlic and add. Then add scallions and fresh parsley.
- Toss all the ingredients together. Add fresh lemon juice to your taste (start with 2 tsp and go from there.) Add a generous drizzle of Private Reserve extra virgin olive oil. Toss everything well to combine. Taste to adjust salt or add more of the same spices as you like. Top with toasted almonds.
- Serve warm or at room temperature. You can set it aside to let the flavors meld before serving. You can prepare this in advance and keep in the fridge overnight (See notes.)
Nutrition Facts : Calories 245 calories, Sugar 2.1 g, Sodium 297.1 mg, Fat 6.5 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 38.3 g, Fiber 6.5 g, Protein 11 g, Cholesterol 0 mg
LENTILS WITH BUTTERNUT SQUASH
An earthy, filling main or side dish for autumn, winter or Lenten
Provided by Robyn Kalajian
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Sort through the lentils, removing any unwanted particles. Rinse the lentils in a colander and place them in a medium-sized pot. Add water so that it comes up 1-inch over the top of the lentils. Bring to a boil. Reduce heat, partially cover the pot and simmer for about 30 minutes, stirring now and then, adding more water, as needed. Once lentils are tender, remove from heat and drain any excess liquid. Set lentils aside in the pot.
LENTIL STEW WITH BUTTERNUT SQUASH
Good Housekeeping January 2009 This flavorful vegetarian stew is perfect for a heary evening meal. I recommend making savory dumplings to put in the stew. You will NOT be disappointed! It requires a slow cooker, but is so worth the wait.
Provided by BB2011
Categories Low Cholesterol
Time 8h20m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In 4.5- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
- To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
- Makes about 11.5 cups.
Nutrition Facts : Calories 191.9, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 37.7, Fiber 14.2, Sugar 4, Protein 11.1
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS
I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!
Provided by Stephanie Kilmon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 18
Number Of Ingredients 16
Steps:
- Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
- At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
- While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
- Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
- Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.
Nutrition Facts : Calories 154 calories, Carbohydrate 20.5 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 5.4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 293.8 mg, Sugar 2.7 g
LENTILS WITH BUTTERNUT SQUASH AND WALNUTS
Categories Side Bake Vegetarian Quick & Easy Walnut Curry Lentil Butternut Squash Winter Cilantro Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
- Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
- While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
- To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
More about "lentils with butternut squash food"
EASY LENTIL CURRY WITH BUTTERNUT SQUASH - BLESS THIS MESS
From blessthismessplease.com
SPICED LENTIL SALAD WITH BUTTERNUT SQUASH | THE SPLENDID …
From splendidtable.org
BUTTERNUT SQUASH LENTIL STEW - RUNNING ON REAL FOOD
From runningonrealfood.com
ROASTED SQUASH WITH MARINATED LENTILS - FOOD NETWORK
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromDifficulty Easy
BUTTERNUT SQUASH AND LENTIL SOUP • MY POCKET KITCHEN
From mypocketkitchen.com
CREAMY LENTIL STUFFED BUTTERNUT SQUASH - RAINBOW PLANT LIFE
From rainbowplantlife.com
ROASTED BUTTERNUT SQUASH WITH LENTILS - RECIPES - SUR LE PLAT
From surleplat.com
CREAMY LENTIL STUFFED BUTTERNUT SQUASH - YAHOO.COM
From yahoo.com
YOTAM OTTOLENGHI’S ROASTED BUTTERNUT SQUASH WITH LENTILS
From purewow.com
CREAMY LENTIL STUFFED BUTTERNUT SQUASH RECIPE - PUREWOW
From purewow.com
VEGAN LENTIL, APPLE & PECAN STUFFED BUTTERNUT SQUASH
From veganricha.com
ROAST SQUASH AND SMOKED ALMOND PARCELS RECIPE - BBC FOOD
From bbc.co.uk
TOP 50 LENTILS AND BUTTERNUT SQUASH RECIPE RECIPES
From i288game.jodymaroni.com
MOROCCAN LENTIL STEW WITH BUTTERNUT SQUASH - RECIPES
From recipes.heart.org
TOP 50 LENTILS AND BUTTERNUT SQUASH RECIPE RECIPES
From sprout.jodymaroni.com
VEGETARIAN LENTIL AND BUTTERNUT SQUASH CHILI - THE VEG CONNECTION
From thevegconnection.com
RED LENTIL AND BUTTERNUT SQUASH CURRY | BUTTERNUT SQUASH LENTIL …
From rumkisgoldenspoon.com
LENTILS WITH BUTTERNUT SQUASH AND MERGUEZ SAUSAGE - FOOD & WINE
From foodandwine.com
MOROCCAN LENTIL STEW WITH BUTTERNUT SQUASH | AMERICAN HEART …
BUTTERNUT SQUASH RED LENTIL STEW - EATING BIRD FOOD
From eatingbirdfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love