WARM LENTIL SALAD WITH DELICATA SQUASH AND CILANTRO CASHEW CREAM

BY NISHA VORA (@RAINBOWPLANTLIFE)

Serves 4

Gluten-Free, Vegan, Vegetarian

Ingredients

3 delicata squash

2 red onions, cut into large wedges

2 tablespoons olive oil

2 tablespoons pure maple syrup, divided

Sea salt and black pepper to taste

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

1 cup French green lentils

1 bay leaf

4–6 sprigs of fresh thyme

1/2 of a medium-size lemon, zested and then juiced

1/2 cup parsley leaves, chopped

1/2 cup cilantro leaves, chopped

1/4 cup mint leaves, chopped

1/4 cup pomegranate seeds

1/3 cup pistachios, chopped

Cilantro Cashew Cream

1 cup of raw cashews, soaked in water for 8 hours or soaked in boiling water for 1 hour

1/2 cup water

2 garlic cloves

1/2 cup fresh cilantro, roughly chopped

1 lemon, juiced

2 tablespoons nutritional yeast

1/2 teaspoon sea salt and more to taste

Black pepper to taste

Directions

Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper or aluminum foil for easy cleanup.

Roast the squash. Slice each delicata squash in half, lengthwise. Using a spoon, scoop out the seeds and then slice each squash into half-inch half-moon slices. Transfer the squash and red onion wedges to the prepared baking sheets and toss with the 2 tablespoons olive oil, 1 tablespoon of maple syrup, salt and black pepper to taste, ground cumin, and cayenne pepper. Toss to coat the veggies. Arrange the squash slices and onion wedges in a single layer. Roast in the preheated oven for 30 to 35 minutes, flipping halfway through, until the edges of the squash are browned and the flesh is tender.

Meanwhile, cook the lentils. First, rinse the lentils to remove any debris. To cook the lentils on the stove, add them to a large saucepan or Dutch oven and cover with a few inches of water. Add the bay leaf and thyme. Bring the water to a boil over high heat, then reduce the heat to medium and add a pinch of salt. Simmer the lentils for 20 to 25 minutes until tender. (To cook the lentils in an Instant Pot, add the lentils with 1 and 3/4 cups of water or vegetable broth and cook on the Manual/Pressure Cook setting at high pressure for 6 minutes. Allow a natural pressure release.)

While the squash is roasting and the lentils are cooking, make the Cilantro Cashew Cream: Place all of the ingredients in a high-powered blender or processor and blend for 2 to 3 minutes or until smooth, creamy, and well combined. Ensure that all of the cashew pieces are pulverized before serving.

Once the lentils are cooked, drain well and transfer them to a serving bowl. Add the remaining tablespoon of maple syrup, lemon zest, lemon juice, 1 tablespoon of extra virgin olive oil, parsley, cilantro, and mint leaves to the lentils. Toss well to coat. Serve the roasted delicata squash and onions on top of the warm lentil salad and scatter the pomegranate seeds and pistachios over it. Generously drizzle the Cilantro Cashew Cream on top. Serve warm and enjoy!

NOTE: To make ahead, cook the lentils and prepare the lentil salad, make the cashew cream, and roast the veggies. Store in separate airtight containers in the fridge. Assemble and dress the salad when ready to serve.