Steaming canned lentils (or any canned bean) for a few minutes softens them and freshens the flavor. While warm, they more readily absorb the oil and vinegar marinade in this recipe and become a full-flavored counterpart to roasted squash and creamy goat cheese.
Toss 1 pound cubed butternut squash, 2 tablespoons olive oil and 1/2 teaspoon each paprika and garlic powder; season with salt and pepper. Roast at 425˚ F, stirring twice, 40 minutes. Heat a 15-ounce can lentils (drained and rinsed) with 2 tablespoons water in the microwave. Toss the lentils with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and salt and pepper. Let stand while the squash roasts, stirring occasionally. Stir in 2 tablespoons chopped parsley and the roasted squash. Top with goat cheese.
Tools You May Need
Photograph by Andrew Purcell
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.