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