One great thing about not traveling far for Thanksgiving this year was that I got to spend more time on the dish I contributed. It also rocked not having to transport it to Boston in a backpack.
I ended up adapting one of my favorite soups into a red lentil risotto of sorts. With the roasted apples and butternut squash and caramelized shallots, it went perfectly with the more traditional Thanksgiving foods on the table. I enjoyed it in lieu of turkey (along with some of my mom’s spinach and feta pie), but it also works as a side dish.
- 3-4 tbsp olive oil
- 1 shallot, sliced lengthwise
- 1 butternut squash, peeled and cut into 1/2-inch cubes
- 2-3 golden delicious (or other) apples, peeled and chopped into 1/2 inch pieces
- 1 1-lb bag of red lentils, rinsed well
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp ground coriander
- red pepper flakes (optional but delicious)
- salt and pepper to taste
- 3-4 cups water (you may need more)
- Preheat oven to 400 degrees F. Toss the butternut squash with 1 tbsp olive oil, spread on a baking sheet, and bake about 40 minutes.
- Toss apple with another tbsp oil, spread on a baking sheet, and bake 20-30 minutes.
- In a large saucepan, heat 1 tbsp oil and then add shallot. Cook on medium heat until shallots begin to brown, about 5-10 minutes. Add lentil and 2 cups water. Add spices.
- Continue to cook as you would risotto, stirring often to prevent lentils from sticking to the bottom of the pot. Add more liquid a little at a time, waiting until the rest has been absorbed before adding more. You want the lentils tender but not mushy, so test them a few times. *
- When lentils are done cooking, stir in apple and squash pieces. Adjust seasonings as needed.
- Serve warm or room temperature
*If you want to make this into a soup, simply add more water *(~5-6 cups), bring to a boil, reduce heat and cover.
Hope you enjoy! I have no idea if it makes any logical sense to call a red lentil dish a risotto, but I’m going with it!
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