Lentils with Arugula and Roasted Butternut Squash

Difficulty:  Easy

Prep Time:  30 minutes*

Cook Time: 30 minutes*

Servings: 6

Ingredients: 

6 tablespoons olive oil

2 c. Green lentils

1 butternut squash

6 c. arugula

juice of 1 medium lemon

6 c. vegetable stock

1 large white onion*

2 c. mushrooms*

1 stalk celery*

1 bunch parsley*

1 head garlic*

1 bunch carrots*

mouf poultry seasoning 

mouf pork seasoning

*this recipe includes instructions to make a roasted vegetable stock. A store bought stock can be used. Ingredients above with an asterisk are only for the stock preparation. Prep and cook times will also increase.

For stock

Slice mushrooms, carrots, celery, garlic and onion and toss with olive oil. Placed oiled veggies onto an oven-safe pan and place in a preheated 400° F oven for 50 minutes.

Remove from oven and add roasted vegetables into a large pot and add one and a half gallons of water. Bring to a boil, add parsley, and reduce heat to medium. Continue cooking stock for 45 minutes.

After 45 minutes, strain stock through a fine-mesh sieve. Leftover stock can be held in a refrigerator for 5 days or in the freezer for 3 months.

Method:

Peel, seed, and chop butternut squash into 1 inch cubes. Coat cubes with 2 tablespoons of olive oil and a generous sprinkling of Mouf Poultry Seasoning. Place into 400° oven and cook for 25-30 minutes, stirring halfway through.

With the squash roasting, add 2 cups lentils and 6 cups vegetable stock to a pot. Bring to a boil, reduce heat to medium and cook for 25 minutes; stirring occasionally. DO NOT season the lentils yet while they're cooking. Seasoning while cooking can cause the lentil husks to become tough.

After 25 minutes, remove lentils from heat and drain excess liquid.

Add lemon juice and 4 tablespoons of olive oil to drained lentils, then add Mouf Pork Seasoning to taste.

Stir in roasted butternut squash and arugula. Serve warm.