Warm Lentil Salad With Balsamic Roast Squash Recipe
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity...
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Ingredients
- Salt to taste
- 1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
- 1 tablespoon extra virgin olive oil
- 1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
- 1 teaspoon minced ginger
- 1 teaspoon turmeric
- 1/2 onion (intact)
- 1 quart water
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cumin seeds, ground
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- 1/4 cup chopped or slivered flat leaf parsley
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