Pacific Grain & Foods, LLC
4067 W. Shaw Ave. #116
Fresno, CA 93722
 
Tel: 559-276-2580

Lentil, Goat Cheese, Roasted Squash

More Recipes:

SERVES 4

Our Recipes

Newsletter:

m10

CLICK HERE TO SUBSCRIBE

Pre-heat oven to 400

Put the lentils in a pan with the bay leaf. Cover with 2 inches of cold water. Bring to a boil and simmer for 20-30 minutes-until tender, and lentils still in tact

Put the onions in a small bowl and pour the vinegar over it.

Leave to soak

Drain the lentils, add the onion –Set aside

Put the squash in a large roasting pan and toss with 1 tablespoon olive oil. Roast for approximately 20 minutes or until slightly brown and soft

Add the zucchini and sprinkle with the remaining olive oil and chili flakes. Roast for an additional 10 minutes.

Stir the vegetables into the lentil salad while still warm

Salt and pepper to taste

Lightly toss goat cheese and crumbled mint Serve

250 gram 1 ¼ cup Puy or Castelluccio lentils, rinsed

1 bay leaf

1 small onion or 6 scallions finely sliced

2 Tablespoons red wine vinegar

1 garlic clove, crushed

Salt and Pepper

2 tablespoons olive oil

200 grams/7 ounces butternut squash, peeled and diced into bite size chunks

2 zucchini cut into chunks

½ teaspoon dried chili flakes

Salt and pepper to taste

Extra virgin olive oil

Red wine vinegar

200 grams/7 ounces soft goat cheese crumbled

10-15 fresh mint leaves

DIRECTIONS

INGREDIENTS

View Past Newsletters »»