Lentils with Broiled Acorn Squash

Broiled acorn squash and onions are tossed with green lentils in a sherry vinegar dressing.
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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 4
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Ingredients

2 cups green lentils

2 small acorn squashes

1/4 cup olive oil

Kosher salt

1 medium red onion, sliced 1/8-inch thick

3 tablespoons sherry vinegar

1/2 bunch mint, chopped

Directions

  1. Bring 8 cups water to a boil in a medium saucepan over high heat. Add the lentils and cook until tender, about 25 minutes. Drain and set aside.
  2. Heat the broiler. Cut each squash in half lengthwise and scoop out the seeds. Cut the squash into 1/2-inch-thick slices, and then into 1-inch segments. Toss the squash with 2 tablespoons of the olive oil and 1 teaspoon salt on a rimmed baking sheet. Add the onions and toss to combine. Spread in a single layer. Broil about 6 inches from the heat until the tips of the squash are charred, about 12 minutes.
  3. Toss the lentils with the remaining 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Add the vinegar, mint, squash and onions and toss to combine. Serve.