Lentils are among the most humble and nutritious pantry items you could find. These protein-packed legumes pair wonderfully with roasted butternut squash and peppery arugula to deliver a plant-powered salad boasting over 50% of your daily fiber and one-third of your daily potassium goal. Butternut squash is an excellent source of eye-healthy vitamin A, and a good source of immune-boosting vitamin C and blood pressure supporting potassium.
This recipe goes with: Butternut-Kale Frittata, Poached Egg Power Bowls
How to Make It
Preheat oven to 400°F.
Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, tossing once halfway through.
While squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.
Arrange arugula on a plate. Top with 1 cup butternut squash (reserve remaining for Butternut-Kale Frittata), 1/2 cup cooked lentils (reserve remaining for Poached Egg Power Bowls), and cheese. Drizzle All-Purpose Tahini Dressing over top.
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