Roasted Squash & Lentils
This Roasted Squash & Lentils is a mix between a salad and a bowl. Crispy delicata squash, vegan feta and lemony lentils with fresh herbs!
Equipment
Ingredients
FOR THE SQUASH
- 1 pound delicata squash sliced and deseeded
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
FOR THE LENTILS
- 2.5 cups cooked lentils chilled
- 2 cloves garlic minced
- 1 shallot finely minced
- 2 tablespoons parsley chopped
- 2 tablespoons olive oil
- 1 lemon juiced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 3 ounces vegan feta crumbled, optional
- fresh basil optional
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the squash ingredients to a bowl and toss to coat evenly. Transfer to the baking sheet and roast for 20 minutes. Flip and cook for another 10 minutes. Remove from the oven.
- Meanwhile, add all of the lentil ingredients (through the salt & pepper) to a bowl and toss to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the lentils to a serving platter and top with the crumbled feta, squash and basil. Serve warm or at room temperature.
Video
Notes
- I get my cooked lentils in the produce section at the grocery store. If you are cooking the lentils from scratch, be sure to let them cool slightly before mixing them with the other ingredients.
- The vegan feta is optional but adds a great tang - I get mine at Trader Joe's.
- Leftovers can be served cold or at room temperature.
Nutrition
Calories: 386kcal | Carbohydrates: 41g | Protein: 16g | Fat: 19g