French Lentils With Sage Butter In Roasted Squash
By: Anonymous
Published: Wednesday, December 9, 2009 - 3:03am

Ingredients




3 cups cooked French lentils
1 tablespoon butter
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
 cup sultana (golden) raisins
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

1 Place cooked lentils in a large bowl.  Taste and adjust salt if necessary. 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 Serve lentils in the center of the roasted squash.  Garnish with toasted walnuts that have been roughly chopped if desired. 4 Place cooked lentils in a large bowl.  Taste and adjust salt if necessary. 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. 6 Serve lentils in the center of the roasted squash.  Garnish with toasted walnuts that have been roughly chopped if desired.

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.