Warm Lentil And Acorn Squash Salad With Yogurt Vinaigrette Recipes

LENTILS WITH BROILED ACORN SQUASH

Steps:

• 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.
• 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.
• 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.

SARAH'S QUICK WARM LENTIL SALAD

Steps:

• Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
• Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

EASY WARM LENTIL SALAD

Steps:

• Cook lentils according to package directions, 20-25 minute or until tender. Drain.
• Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH

Steps:

• 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.
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. 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. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
• 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.
• Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

LENTIL AND YOGURT SALAD

Steps:

• Place lentils and water in a saucepan and bring to a boil.
• The following is for green lentils, other kinds of lentils take less time to cook. So check your package directions. Cover and cook over medium heat for 25-30 minutes or until lentils are tender but not mushy.
• Drain and allow to cool.
• Place cooled lentils in a mixing bowl and stir in the rest of the ingredients.
• Suggested to serve immediately but I think it's better after sitting.