French Lentils With Sage Butter In Roasted Squash
Photo: Cookus Interruptus
Ingredients
3 cups cooked French lentils
1 tablespoon butter
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
2 scallions, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Optional garnish:
cup ¼ walnuts, toasted in oven
4 roasted squash halves
Optional garnish:
cup ¼ walnuts, toasted in oven
Preparation
2
Heat a skillet over medium heat. Add butter. When butter begins to sizzle add herbs, raisins and scallions. Sauté until raisins are soft and scallions are bright – a minute or two. Turn heat off and add olive oil, vinegar, syrup and mustard. Stir well to incorporate and pour over cooked lentils. Toss gently.
3
5
Heat a skillet over medium heat. Add butter. When butter begins to sizzle add herbs, raisins and scallions. Sauté until raisins are soft and scallions are bright – a minute or two. Turn heat off and add olive oil, vinegar, syrup and mustard. Stir well to incorporate and pour over cooked lentils. Toss gently.
Tools
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About
I am a cooking teacher at Bastyr University and love to come up with flavorful, beautiful-looking vegetarian entrees - not just the ol rice and beans deal. We made this in class and it turned out so nicely that we used it for one of our videos on our on;ine web ckking show Cookus Interruptus.
Yield:
4.0 servings
Added:
Wednesday, December 9, 2009 - 3:03am