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Acorn Squash and Red Lentils with Toasted Walnuts

Acorn Squash and Red Lentils with Toasted Walnuts

In this nourishing dish filled with colors reminiscent of fall foliage, squash is a standout. The fiber-rich goodness of lentils and the vitamins and minerals of bell pepper and carrot along with the squash, make a meal that is both homey and elegant, ideal for a weeknight family meal, but also perfect for guests.

Just add a crisp green salad and some muffins or bread, and you have the perfect, comforting autumn meal.

INGREDIENTS

1 tablespoon canola oil
1 red bell pepper, coarsely chopped
1 carrot, coarsely chopped
1/2 cup coarsely chopped red onion
1 tablespoon curry powder
2 cups vegetable stock
1/2 cup Riesling or other medium-bodied, high-acid, semisweet white wine
1 acorn squash, halved, seeded, peeled, and cut into 1-inch chunks (about 3 cups)
3/4 cup red lentils
1/8 teaspoon salt, or to taste
1/4 teaspoon freshly-ground black pepper, or to taste
Coarsely chopped toasted walnuts for garnish

1. Heat the oil in a large saute pan over medium heat. Add the bell pepper, carrot, and onion. Cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften but are not browned. Add the curry powder and stir constantly for about 30 seconds.

2. Stir in the vegetable stock, wine, squash, and lentils. Increase the heat to medium-high. when the liquid begins to bubble, reduce the heat to low. Cover and cook for about 20 minutes, or until the squash and lentils are tender. (Check occasionally as the dish cooks and add water if necessary.) Stir in the salt and pepper. Taste and adjust the seasoning.

3. Spoon the dish into a large serving bowl or into individual shallow bowls and garnish with walnuts.

Serves 4.

Read more: Food, All recipes, Entrees, ,

Adapted from The Spirited Vegetarian, by Paulette Mitchell (Rodale Press, 2005). Copyright (c) 2005 by Paulette Mitchell. Reprinted by permission of Rodale Press.
Adapted from The Spirited Vegetarian, by Paulette Mitchell (Rodale Press, 2005).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

6 comments

+ add your own
8:27PM PDT on Mar 10, 2014

Looks like an easy recipe, red lentils are marvellous and I will add a few other ingredient, plus avoid the canola oil. Squash and lentils are a delightful combination.

6:29PM PST on Feb 25, 2012

Sounds great - thanks for posting.

9:15PM PDT on Jun 15, 2010

Wow, sounds yummy.

12:55AM PDT on Jun 14, 2010

thanks for post

2:14PM PDT on Nov 1, 2007

Even with the juice of half a lemon and a handful of fresh thyme this is still lacking something in my opinion. The nutritional profile is good enough that I may try it again, but if I do, I think I'll add lots of garlic to the veggies, a couple of bay leaves when I add the lentils, and add the squash a little later in the cooking process. (It could be that my lentils are a little dried out, but I found the squash overcooked by the time the lentils were tender.)

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