How To Make Slow-roast squash & garlic lentils with harissa yogurt
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 butternut squash, peeled, seeded, and cut into cubes
- 1 tbsp olive oil
- 1 cup green lentils
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1 tbsp harissa paste
- Fresh cilantro for garnish
Instructions
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Preheat the oven to 375°F (190°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender and slightly caramelized.
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In a medium-sized pot, bring the vegetable broth to a boil. Add the lentils and reduce the heat to low. Simmer for 20-25 minutes, or until the lentils are cooked but still hold their shape. Drain any excess liquid.
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In a separate pan, heat some olive oil over medium heat. Add the minced garlic, cumin, and paprika. Cook for 2-3 minutes, or until the garlic is fragrant.
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Add the cooked lentils to the pan with the garlic and spices. Season with salt and pepper to taste. Stir well to combine and cook for an additional 5 minutes to allow the flavors to meld.
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In a small bowl, mix together the Greek yogurt and harissa paste until well combined.
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To serve, divide the lentils onto plates, top with roasted squash, and drizzle with the harissa yogurt. Garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 7mg
- Sodium : 442mg
- Total Carbohydrates : 54g
- Dietary Fiber : 17g
- Sugar : 6g
- Protein : 18g
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