This meal using season winter vegetables and legumes was not only very nutritious but also very delicious.

Serving Size: 4


  • 1 ½ cups beluga lentils
  • ½ medium winter squash (red kuri etc.), de-seeded and sliced
  • 3 medium parsnips, peeled and sliced
  • 8 ounces tofu feta cubes
  • 2 teaspoons vegetable bouillon powder
  • bay leaves
  • ½ cup balsamic vinegar reduction

Beluga Lentils with Winter Squash, Parsnips and Tofu Feta


  1. Pre-heat the oven to 375°F/190°C.
  2. De-seed and Cut the squash.
  3. Slice in long, narrow slices.
  4. Peel the parsnips, slice in similar long slices.
  5. Place the squash and parsnips on a baking tray with parchment paper.
  6. Lightly brush the slices with olive oil and place in the oven to bake until soft (about 25 – 30 minutes.)
  7. Place the lentils in a soup pot.
  8. Cover with water.
  9. Add the vegetable bouillon powder and bay leaves.
  10. Bring to a boil and then turn the heat down to a rolling simmer.
  11. Cook the lentils until soft, but not mushy.
  12. Heat a frying pan with 2 tablespoons of cooking oil.
  13. Place the tofu feta cubes in the oil and heat to warm.
  14. When the lentils are done, drain off the extra liquid.
  15. Serve the lentils on individual plates.
  16. Remove the vegetables from the oven and place a few slices of each on the lentils.
  17. Add some feta tofu pieces around.
  18. Drizzle some of the balsamic vinegar on top and sprinkle a few chives as garnish.