Name: Vegan Spiced Lentil Salad with Winter Squash
Total time: PLACEHOLDER
Ingredients: Salt and pepper; 1 cup black lentils , picked over and rinsed; 1 pound butternut squash , peeled, seeded, and cut into ½-inch pieces (3 cups); 5 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 garlic clove , minced; ½ teaspoon ground coriander; ¼ teaspoon ground cumin; ¼ teaspoon ground ginger; ⅛ teaspoon ground cinnamon; 1 teaspoon Dijon mustard; ½ cup fresh parsley leaves; ¼ cup finely chopped red onion; 1 tablespoons raw pepitas , toasted

Why This Recipe Works

To accentuate the delicate squash flavor, we tossed small pieces with balsamic vinegar and extra-virgin olive oil and roasted them in a hot oven. Putting the rack in the lowest position encouraged deep, even browning. Satisfied with the squash, we turned to the lentils. We soaked them in a saltwater solution to season them throughout and ensure fewer blowouts. To infuse them with more flavor as they cooked, we chose a mixture of warm, floral spices. We cooked the pot of lentils in the oven rather than on the stove for even cooking. As for the dressing, we echoed the flavor of the squash by using balsamic vinegar. We also added a small amount of Dijon mustard for depth. Parsley and chopped red onion gave the dish some color and freshness, and toasted pepitas provided just the right amount of textural contrast.

Before You Begin

You can use lentilles du Puy (also called French green lentils), brown, or regular green lentils in this recipe, though cooking times will vary. Salt-soaking helps keep the lentils intact, but if you don't have time, they'll still taste good.

Instructions

Dissolve 1 teaspoon salt in 4 cups warm water (about 110 degrees) in bowl. Add lentils and soak at room temperature for 1 hour. Drain well.

Meanwhile, adjust oven racks to middle and lowest positions and heat oven to 450 degrees. Toss squash with 1 tablespoon oil, 1½ teaspoons vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread squash on rimmed baking sheet and roast on lower rack until well browned and tender, 20 to 25 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes. Reduce oven temperature to 325 degrees.

Heat 1 tablespoon oil, garlic, coriander, cumin, ginger, and cinnamon in medium saucepan over medium heat until fragrant, about 1 minute. Stir in 4 cups water and lentils. Cover, transfer saucepan to upper oven rack, and cook until lentils are tender but remain intact, 40 minutes to 1 hour.

Drain lentils well. Whisk remaining 3 tablespoons oil, remaining 1½ tablespoons vinegar, and mustard together in large bowl. Add squash, lentils, parsley, and onion and toss to combine. Season with salt and pepper to taste, sprinkle with pepitas, and serve warm or at room temperature.