Warm Lentil Salad with Balsamic Roast Squash and Kale

Posted by Melissa Baumgart

Adapted from the New York Times  
By MARTHA ROSE SHULMAN   
Published: December 31, 2012 

 

For the squash:

2 pounds kabocha squash, peeled and cut in small dice.  If organic, don’t worry about getting every last bit of peel off.

Salt to taste

1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)

1 tablespoon extra virgin olive oil 

For the lentils:

1 cup black lentils (also known as beluga lentils), rinsed

1 teaspoon minced ginger

1 teaspoon turmeric

1/2 onion (intact)

1 quart water

Salt to taste  

For the dressing:

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon cumin seeds, ground

Salt and freshly ground pepper to taste

3 tablespoons extra virgin olive oil

1 tablespoon walnut oil

1/4 cup chopped or slivered flat leaf parsley

For the Kale:

1 bunch of green kale, chopped into bite size pieces.

 1/2 teaspoon of salt 

Directions:

1. Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.   Save the lentil broth.

2. Meanwhile, preheat the oven to 425 degrees.  Mix the squash, balsamic and salt in a small baking dish.  Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through.   Set aside.

3. In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.

4. Sprinkle the kale with salt and massage for 2 minutes.

5.  Place kale on a plate, top with lentils, and top that with some squash.  Sprinkle with some fresh parsley.  Serve and enjoy!

Yield: Serves 4 to 6

Advance preparation: The cooked lentils will keep for 3 or 4 days in the refrigerator. Keep the broth in a jar and moisten if desired when you reheat. The squash will keep for 2 or 3 days. Reheat gently in a pan or in a medium-low oven. 

Nutritional information per serving (4 servings): 381 calories; 18 grams fat; 2 grams saturated fat; 4 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 44 grams carbohydrates; 13 grams dietary fiber; 40 milligrams sodium (does not include salt to taste); 14 grams protein

Nutritional information per serving (6 servings): 254 calories; 12 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 9 grams dietary fiber; 27 milligrams sodium (does not include salt to taste); 10 grams protein