1 teaspoon Olive oil
2 medium Shallot, minced
3 each Garlic cloves, minced
1 cup Lentils, dry or (2 cups cooked)
1 Tablespoon Thyme, dried
½ Tablespoon Curry powder
1 teaspoon Kosher salt, divided
1 teaspoon Freshly ground black pepper, divided
3 Tablespoon Butter, melted
¾ teaspoon Cinnamon, ground
½ teaspoon Nutmeg, ground
⅛ teaspoon Cloves, ground
2 each Acorn squash, scrubbed, halved, seeded, sliced ½ inch thick
2 each Apple, granny smith, quartered, cored, sliced 1/4 inch thick
1/2 each Radicchio, leaves torn into small pieces
8 cups Arugula
½ cup Pecans, chopped
4 ounces Balsamic reduction
• In a large saucepan, heat olive oil. Add the shallot, garlic, thyme, and curry cook over moderate heat, stirring, until lightly golden, about 5-7 minutes.
• Stir in the lentils and 3 cups of water and bring to a boil. Cover and simmer over low heat until the lentils are tender and all of the liquid has been absorbed, about 30 minutes. Transfer the lentils to a medium bowl and let cool slightly, season with ½ teaspoon salt and ½ teaspoon pepper.
•Meanwhile, preheat the oven to 400°. In a small bowl, whisk the butter with the cinnamon, nutmeg and cloves; season with ½ teaspoon salt and ½ teaspoon pepper.
•In a large bowl, toss the squash with 2 tablespoons of the spiced butter. Arrange the squash on 2 baking sheets and roast for 15-17 minutes. In the same bowl, toss the apple with the remaining 1 tablespoon of spiced butter. Turn the squash wedges and add the apples to the baking sheets. Roast for about 7 minutes longer, until the squash and apples are tender and golden.
•Arrange the squash, apples, arugula, and radicchio on a serving platter. Spoon the lentils on top and drizzle with balsamic reduction, garnish with pecans and serve.
Servings:8 | Calories: 240 | Fat: 2 grams | Sodium: 260 milligrams | Carbohydrates: 33 grams | Fiber: 8 grams | Protein: 7 grams