Name: Black Lentils with Kabocha Squash, Swiss Chard, Barley-Mushroom Grits and Zhoug
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1/3 cup pearled barley; 2 tablespoons olive oil; Salt and pepper; 1/3 cup chopped brown mushrooms; 1 tablespoon diced red onion; 1 teaspoon minced garlic; 1/2 teaspoon ground cumin; 2/3 cup black beluga lentils; 1/2 tablespoon balsamic vinegar; 1/2 cup peeled and diced kabocha or butternut squash; 1 medium chopped Roma tomato; 1/2 cup chopped Swiss chard; 1 teaspoon chopped preserved lemon; 1 tablespoon chopped fresh flat-leaf parsley; Zhoug Sauce, recipe follows; 1/2 cup olive oil; 1/4 cup fresh cilantro; 1/4 cup fresh flat-leaf parsley; 1 tablespoon lemon juice; 1/2 teaspoon serrano chile, seeded and diced; 1 teaspoon apple cider vinegar; 1 teaspoon minced garlic; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin

Directions

Bring 2/3 cup water, 1/2 tablespoon of the olive oil and some salt to a boil in a small saucepan. Add the barley, reduce the heat and simmer, covered, for 20 minutes. Remove from the heat, add the mushrooms and mix well. Set the barley-mushroom grits aside.
Heat 1/2 tablespoon of the olive oil in a medium pot over medium heat. Add the onions, garlic and cumin and sauté for a minute. Add the lentils and 1 cup water and simmer for 40 minutes. Remove from the heat, add the vinegar and salt and pepper to taste, then set the lentils aside.
Heat a skillet over medium-high heat, add the remaining tablespoon olive oil and the squash and sauté for 1 minute. Add the tomatoes, reduce the heat to low and cook for about 10 minutes. Remove from the heat, add the Swiss chard, preserved lemon, parsley and salt and pepper to taste and toss to combine.
To serve, scoop the squash mixture on to plates, add the barley-mushroom grits and lentils, and drizzle with Zhoug Sauce.

Zhoug Sauce:

Yield: 1 cup

Place the olive oil, cilantro, parsley, lemon juice, chile, vinegar, garlic, cinnamon and cumin in a blender and blend until emulsified.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Radio Africa Kitchen, San Francisco, CA

Black Lentils with Kabocha Squash, Swiss Chard, Barley-Mushroom Grits and Zhoug

Ingredients

Zhoug Sauce:

Directions

Zhoug Sauce:

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