This is great for a buffet, side dish with pork or chicken, or a one-pot protein meal. It can be made ahead of time, just add the cheese before serving.
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Lenticchi Brasate con Zucca (Italian)
Serves 8
6 Tbs. (90 ml) olive oil
3 stalks of organic celery, chopped
1 organic onion, chopped
1 pound (455 g) brown lentils, rinsed and rained
2 bay leaves
1/2 cup (100 g) organic raisins
2-pound (400 g) organic butternut squash, peeled and cut into 1/2-inch (2,25 cm) chunks
1 cup (200 g) organic scallions, white and green parts, chopped
1 cup (200 g) grated (dairy-free) hard cheese or vegan, leave out the cheese
1. Heat 3 Tbs. (45 ml) oil in a medium Dutch oven over medium heat.
2. Add the celery and onion, cook, stir, until soften about 5 minutes.
3. Add the lentils, bay leaves, and 4 cups (960 ml) water.
4. Adjust the heat so they simmer, cover the pot. Cook about 20 minutes.
5. Add the raisins, butternut squash and little salt.
6. Add 1 cup (240 ml) of water or enough to cover the lentils.
7. Simmer about 10-15 minutes or more until the squash and lentils are tender.
(a) Add water if it falls below the lentils.
8. Stir in the scallions, cook about 2 minutes.
9. Remove the bay leaves and take the lentils off the heat.
10. Drizzle in the remaining 3 Tbs. (45 ml) oil.
11. Stir in or leave out the grated cheese.
>one-pot meal:
At the end of cooking, cooked chicken, shrimps, etc.
Butternut squash plant and cut
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-modified Lidia's CelebrateLike an Italian
