Rating: 4 stars
4179 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4179
  • 5 star values: 0
  • 4,179 Ratings
Jeannie Chen
January 2003

Gallery

© Dana Gallagher

Recipe Summary

active:
35 mins
total:
1 hr 15 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder and let cool, then finely grind. On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil. Season with salt and pepper. Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned. Leave the oven on.

    Advertisement
  • Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Reduce the heat to low and simmer until tender, about 25 minutes. Drain off any liquid; discard the bay leaf and shallot and season the lentils with salt and pepper.

  • In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant. Let cool, then coarsely chop. In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

  • In a large bowl, toss the roasted vegetables with the lentils, walnuts and dressing and serve.

Notes

One Serving 523 calories, 28.9 gm total fat, 3.3 gm saturated fat, 62 gm carb.

Advertisement
Advertisement