Cherry Tarragon Lentils with Roasted Squash

Looking for a gluten-free, vegetarian dish or just want to change things up with some savory lentils? 

Try this recipe: Cherry Tarragon Lentils with Roasted Squash.

I like to incorporate lentils into my meals every week or so.  They are a fantastic alternative to heavy meat dishes and yet offer a satisfying and hearty protein contribution to your meal.  

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Lentils

They are wonderfully beneficial for your heart, kidneys and circulatory system.  They help lower LDL cholesterol and lower blood pressure. Lentils are not only mild and tasty, but they are also a good source of fiber and can therefore help prevent blood sugar levels from rising. 

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Cherries

Are yummy.  And that would be perfectly fine if that's all they ever contributed in life. 

BUT, they have so much more to offer us in additional to being sweet, beautiful gems. They are rich in anti-oxidants, high in vitamin C, iron and folate. They are especially beneficial for inflammatory conditions and have been known to reduce the risk of heart disease.  They are certainly best fresh and in season, but dried cherries can definitely be enjoyed year round.

Squash

A warming winter staple that offers energy as a complex carb and helps increase circulation.  Since it has a noticeably bright orange flesh, you can guess that it's an excellent source of beta carotene or carotenoids (good anti-carcinogens).  Squash is also rich in vitamin C, iron and magnesium.  I like to use the small sweet varieties such as:

Carnival Squash
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Buttercup Squash
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Kabocha Squash
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Tarragon

Primarily offers its brisk, anise flavor but is also supports digestive health.  Always, always use fresh tarragon.  No if, ands or butts. It's purely blasphemous to use dried tarragon.

...And for the recipe!  Enjoy.

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Cherry Tarragon Lentils in Roasted Squash

Not only do lentils and squash together make a complete protein, but this hearty vegetarian entrée is also easy on the budget.  The light and fresh licorice flavor from the tarragon marries well with the sweet bing cherries, bringing together the succulent taste of lentils in a cozy bowl of tender roasted squash. It presents beautifully on the plate and is backed up with flavor.

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1 sweet squash such as carnival, buttercup or kabocha

Extra-virgin olive oil to drizzle

1 cup French lentils

1 bay leaf

2 1/3 cups vegetable stock, divided

2 tablespoons butter, divided

½ onion, sliced into half moons

1/3 cup dried cherries, roughly chopped

2 heaping tablespoons of fresh chopped tarragon

2 tablespoons of lemon juice

1 teaspoon balsamic vinegar

½ teaspoon sea salt

Pre-heat to 375°F.

Slice squash in half around the equator and brush with oil.  Place flat side down on baking sheet and bake for about 1 hour, or until tender when pierced with a fork.  

While squash is roasting, prepare lentils by combining lentils, bay leaf and 2 cups of stock in a pot and bring to a boil.  Reduce heat to low, cover and simmer for about 30 minutes.  Lentils are done when all liquid has been absorbed.  

Meanwhile, melt 1 tablespoon of butter in a skillet over medium-low heat.  Add onions and caramelize, about 20 minutes.  Stir frequently.  Remove onions from skillet and place on a cutting board to give it a rough chop.  Add the remaining tablespoon of butter to the skillet and then add the cherries and tarragon.  Stir for about a minute or so and then add in the lemon juice, vinegar, salt and remaining stock.  Toss mixture with lentils and serve inside the squash bowls or over top the quartered squash.  Garnish each with a sprig of tarragon.  

***This recipe can be easily vegan or dairy-free by caramelizing the onions in olive oil instead of butter.

  

Preparation time: 60 minutes

Serves 4

Copyright 2011, S. Nester, Original Recipe