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Autumn Lentil Salad
Vegetable cooking spray
4 c Butternut squash (1 large squash); peeled and cut into 3/4-in cubes
3/4 ts Curry powder
1 1/4 c Dried lentils
2 Bay leaves
1 lg Red onion; finely chopped
15 Dried apricot halves; cut into thirds
1/2 c Low-salt chicken broth; plus 1/4 c Broth; if needed
1/2 c Minced fresh parsley
2 tb Balsamic vinegar
2 ts Canola oil
1/2 ts Salt
1/4 ts Fresh ground black pepper
5 c Spinach leaves; *see directions
1/4 c Chopped almonds; toasted
1. Preheat oven to 450°F. Spray a large baking sheet lightly with
cooking spray; add squash, sprinkle with curry powder and toss to
coat. Arrange in a single layer on the baking sheet and roast for 25
minutes, turning squash once with a spatula.
2. Meanwhile, cook lentils and bay leaves in enough boiling salted
water to cover in a large saucepan over medium heat for 20 minutes,
or until tender; add red onion for the last 2 minutes of cooking.
Drain in a colander. Discard bay leaves.
3. While squash and lentils are cooking, thoroughly wash the spinach
and spin dry. Whisk together apricots, chicken broth, parsley,
vinegar, canola oil, salt and pepper in a large bowl. Add lentils and
squash and stir to combine well. Serve warm over spinach; garnish
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