Acorn Squash And Red Lentils With Toasted Walnuts

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Acorn Squash And Red Lentils With Toasted Walnuts

 

1 tablespoon canola oil

1 red bell pepper, coarsely chopped

1 carrot, coarsely chopped

1/2 cup coarsely chopped red onion

1 tablespoon curry powder

2 cups vegetable stock, prepare using stock concentrate, cubes, or powder

1/2 cup Riesling or other medium-bodied, high-acid, semi-sweet white wine

1 acorn squash, halved, seeded, peeled, and cut into chunks, about 3 cups

3/4 cup red lentils

¼ teaspoon freshly ground pepper, or to taste

1/8 teaspoon salt, or to taste

coarsely chopped toasted walnuts for garnish

 

Heat the oil in a large sauté pan over medium heat. Add the bell pepper,

carrot, and onion; cook, stirring occasionally, for 10 minutes or until the

vegetables begin to soften but are not browned. Add the curry powder; stir

constantly for about 30 seconds.

Stir in the vegetable stock, wine, squash, and lentils. Increase the heat to

medium-high; when the liquid begins to bubble, reduce the heat to low. Cover

and cook for about 20 minutes or until the squash and lentils are tender.

(Check occasionally as the dish cooks; add water, if necessary.) Stir in the

salt and pepper. Taste and adjust the seasoning.

Spoon the dish into a large serving bowl or into individual shallow bowls;

garnish with walnuts. Serves 4.

 

 

 

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