Photo: Jennifer Causey
Active Time
30 Mins
Total Time
40 Mins
Yield
Serves 6

This salad of lentils with roasted butternut squash, carrots, and onions gets plated over a bed of creamy, lemon-scented Greek yogurt—so with each bite, you get the flavors of sweet caramelized veggies, earthy-nutty legumes, and tangy yogurt. We love the firm texture of French green lentils, but you can also use standard brown lentils. You’re not likely to find a whole butternut squash that’s only 1 pound; just buy the smallest one you can find, and use 1 pound of it.

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Place lentils and bay leaves in a small saucepan; cover with water to 2 inches above lentils. Bring to a boil over high; reduce heat to medium-low, and simmer until tender, 25 to 30 minutes.

Step 3

Meanwhile, cut squash in half lengthwise; discard seeds and membranes. Cut squash halves crosswise into 1/4-inch-thick slices; cut any wide slices in half lengthwise. Cut carrots into 1/4-inch-thick slices on an extreme diagonal to create similar-size pieces. Cut onion into 12 thin wedges. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper. Place 2 tablespoons oil in a small bowl. Whisk in cumin, red pepper, cinnamon, and 3/4 teaspoon salt; drizzle over vegetables, and toss gently to coat. Bake vegetables at 425°F until tender and lightly browned, 25 to 30 minutes.

Step 4

Whisk together yogurt and 1 tablespoon oil in a small bowl; whisk in lemon rind, garlic, and 1/4 teaspoon salt. Set aside.

Step 5

Drain lentils, and place in a large bowl. Discard bay leaves. Stir lemon juice, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt into lentils.

Step 6

To serve, spread 1/3 cup yogurt mixture on each of 6 plates; top with about 1 cup vegetables, about 1/3 cup lentils, 2 tablespoons pomegranate arils, and 4 teaspoons parsley.

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