beluga lentils + butternut squash

a few weeks ago i went a little "bean & legume" crazy at williams sonoma.

i am a sucker for any unique, out of the ordinary ingredient

and if they look pretty, then i know i am in big trouble.

so 4 bags later of unique beans & legumes, paired down from 8 - i was beyond excited for their arrival

(really do i need 8 bags of beans, probably not) 

a few days later they arrived. to sya the least i was not disappointed 

i already showcased my old mother stallard beans in the autumn chili

(click here in case you missed it!)

so this week i wanted to share with you a recipe made with the beluga lentils from that very same mini shopping spree

seriously, this recipe won't disappoint - it is rare that justin will eat something twice in a row

(i must be on a roll - he love the tempeh sliders too!)

it came as quite a surprise to me when he went back for seconds during lunch and enjoyed leftovers that same night for dinner.

that boy is full of surprises.

butternut squash is roasted with chocolate peppers (a variation of the sweet bell pepper) at the same time the lentils are cooking.

wild mushrooms are rinsed and soaked - saving the mushroom "broth" for later, then sauteed with garlic.

local purple plums add a hint of sweetness and color to the final dish - i love the earthy rosemary and winter savory with the delicate sweetness of the plums.

hearty enough for a main course & pretty enough for a show stopping side.

this essentially is the perfect dish for your next holiday or family gathering.

a main course for the vegans and vegetarians in your life

and a little side dish for your more curious loved ones

this dish was best simply dressed with a bit of good quality olive oil and flaky salt. each component of the dish has such wonderful flavor why cover it up with more flavor than necessary.   how do you plan ahead for holiday meals when travelling - do you always bring a dish to share? are your loved ones adventurous eaters and willing to try just about anything?  

Beluga Lentils & Butternut Squash

serves 4 as a main & 8 as a side

you will need:

1 small butternut squash - peeled, seeded, cubed & roasted
1 chocolate bell pepper - seeded and cut into bite size pieces
1 tbsp canola oil

1 cup black beluga lentils + 2 1/2 cups water

4 plums - pitted and cubed

2 tsp fresh winter savory - finely minced

2 tsp fresh rosemary - finely minced

1 cup dried wild mushrooms - 1 1/2 cups re hydrated or fresh

(i used oyster & maitake)

2 garlic cloves - minced
1/4 cup olive oil
2 tbsp maple syrup
salt & pepper

assembly:
pre heat oven to 425*

rinse your lentils. in a small sauce pot bring water to a boil, add lentils, cover and simmer for 35 minutes.

peel, seed & cube butternut squash. prep your bell pepper - place pepper and butternut squash on a rimmed baking sheet & toss with canola oil & a sprinkle of salt. roast in pre heated oven for 20-25 minutes.

while lentils are cooking and veggies are roasting - rehydrate mushrooms if you are using dry
(place in a medium bowl and cover with water)

pit and cube plums, place in a large bowl - mince herbs and add to bowl.

prep garlic & check on mushrooms. once mushrooms are rehydrated, roughly chop.
heat a medium saute pan over medium high heat - add a turn of olive oil and saute mushrooms and garlic 8-10 minutes until mushrooms are golden brown.
add mushrooms and garlic to the bowl with the herbs & plums.

remove butternut squash & peppers from the oven and add to the bowl.
when lentils are done add to the veggie & herb mix - drizzle 1/4 olive oil & maple syrup, toss to coat veggies and lentils. turn onto a serving platter, sprinkle with good flaky salt and a few turns of freshly cracked pepper. garnish with additional fresh rosemary & winter savory.

enjoy!