Ingredients
Scale
- 1 cup dry French green lentils (Puy lentils) or black beluga lentils
- 2 cups butternut squash, cubed into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 4 cups kale, de-stemmed and finely chopped
- 1/2 cup pomegranate seeds
- 1/4 cup toasted walnuts, chopped
- 1/4 cup crumbled feta cheese (optional, omit for vegan)
- For the Dressing:
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- Juice of 1 large lemon
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt and pepper to taste
Instructions
- Step 1: Roast the Vegetables. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, smoked paprika, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes until the edges are golden brown and the squash is tender. Remove from the oven and let cool slightly.
- Step 2: Cook the Lentils. While the squash roasts, rinse the lentils under cold water. Place them in a medium pot and cover with three cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes. You want them tender but still holding their shape—avoid overcooking them into a mush. Drain any excess liquid and set aside.
- Step 3: Prepare the Creamy Dressing. In a small bowl or mason jar, whisk together the tahini, maple syrup, lemon juice, and minced garlic. The mixture may seize up at first; simply add warm water one tablespoon at a time and whisk vigorously until it reaches a smooth, pourable consistency. Season with salt and pepper.
- Step 4: Massage the Kale. Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 minutes. This breaks down the tough fibers, making the leaves tender, sweet, and much easier to digest.
- Step 5: Assemble and Toss. Add the cooked lentils and roasted butternut squash to the bowl with the kale. Pour the dressing over the ingredients and toss well to coat. Fold in the pomegranate seeds, toasted walnuts, and crumbled feta. Serve warm immediately, or divide into airtight containers for your weekly meal prep.
- Cook Time: 40 minutes