Lentils with Winter Squash and Walnuts

-Preheat your oven to 425. 
-Peel, halve and scoop the seeds out of 1 pound of winter squash. 
-Cut the squash into ½ inch pieces.
-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.
-Bake 10 minutes, then add 1 chopped leek.
-Bake for another 10 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes until walnuts are toasted and squash is tender.
-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.
-Drain lentils and transfer to a bowl.
-Add squash mixture to lentils, along with 3 TBS fresh cilantro or parsley and some fresh lime juice to taste. 
-Toss until well combined. 
-Top with yogurt and serve with basmati rice.

Lentils with Treviso Radicchio and Feta Cheese

In a medium sized sauce pan, comine the following:

½ cup lentils

1½ cup low-salt chicken or vegetable broth

½ cup water

-Simmer covered for 20 minutes until lentils are tender. Drain.

-Toss lentils with the following:

1½ TBS extra-virgin olive oil

1 TBS red-wine vinegar

The zest and juice from 1 fresh lemon

-Set aside to cool to almost room temperature.

-Wash 1 head of treviso radicchio than slice into ½ inch strips.

-Stir the radicchio into the lentils, then add:

1/3 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste.  

-Toss well and serve.

Lentils with Roasted Delicata Squash and Walnuts

-Preheat your oven to 425.

-Peel, halve and scoop the seeds out of 1 delicata squash.

-Cut the squash into ½ inch pieces.

-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.

-Bake 20 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes

until walnuts are toasted and squash is tender.

-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.

-Drain lentils and transfer to a bowl.

-Add squash mixture to lentils, along with 3 TBS fresh parsley and fresh lime juice to taste.

-Toss until well combined.

-Top with yogurt and serve with basmati rice.

Lentil, Roasted Tomato and Escarole Soup

-Cut 1 head of escarole cross-wise into 1 inch strips. Soak in ice water until needed to reduce bitterness.

-Put 1 basket of Sungold cherry tomatoes on a baking sheet and roast in the oven for 25-30 minutes.

-Pick off some of the skins and reserve tomatoes and juices when done roasting.

-Finely dice 1 leek and 2 carrots.

-Chop up 3 cloves of garlic.

-In a stockpot, melt 2 TBS butter over medium heat.

-Add the chopped vegetables and sauté until tender, about 5 minutes.

-Rinse ¾ cup of French green lentils in several changes of water.

-Add the lentils to the vegetables along with the following:

1 bay leaf, the roasted Sungold tomatoes, salt, pepper and 5 ½ cups broth or water.

-Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.

-Drain the escarole then add it to soup and cook for 5-7 minutes more.

-Adjust seasonings and serve in four bowls topped with a little olive oil or truffle oil.