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–+ servings

Butternut and Broccoli Rabe on Lentils

This recipe is great for lunch or supper. The broccoli rabe, on its own, has a bitter flavor, however when mixed with the seasonings, butternut and lentils, it balances out quite nicely. If you are not one for bitter, try regular broccoli or broccolini. This recipe is simple in flavor. I kept it this way to help my clients and others to get back to the simplicity of food. It has no oil and low salt for those that need it for their dietary restrictions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 bunch broccoli rabe Substitute with broccoli or broccolini
  • 1 butternut squash skinned, chopped into cubes
  • 2 tsp basil dried
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 2 cups brown lentils
  • 5 cups water
  • 1/2 tsp salt
  • 2 bay leaves

Method
 

  1. Pre-heat oven to 450 degrees. Cover sheet pan with parchment paper.
  2. Roughly chop the broccoli rabe and skin and chop butternut squash into small cubes. Place them in medium sized bowl.
  3. Sprinkle a little water on top of veggies and add paprika, basil and black pepper to the bowl. Using your hands coat the veggies in the seasonings. Once coated, place on covered sheet pan.
  4. Put veggies into oven for 15 minutes, uncovered. Start on cooking lentils.
  5. Place 5 cups of water, bay leaves, and salt into a large pot. Add 2 cups of brown lentils. Bring lentils to a boil and then reduce the heat to simmer for 25-30 minutes or until desired consistency. Stir occasionally. Check on veggies.
  6. After 15 minutes in the oven, take veggies out and cover with foil and place back in oven for another 10 minutes.
  7. Once veggies are done, the lentils should be done too. Serve, putting lentils down and then roasted veggies on top.

Notes

For added flavor you can coat the veggies in lemon juice before roasting.

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