This recipe is a favorite Thanksgiving dish for our plant-based family members! Satisfying mushrooms plus sage, oregano and thyme adds nutrition and flavor to the lentils.
I enjoy the herbed lentils in a delicata squash, then cut in half for easy serving. This dish can also be served in an acorn squash for a complete meal on its own. For added flavor, I put a dollop of Garlic Cashew Aioli on top sprinkled with a few dried cranberries or parsley.
Lentil-stuffed Squash with Herbs & Mushrooms
Ingredients4 cup Healing Broth or vegetables broth
1 cup lentils, rinsed
1/3 cup oil free sun-dried tomatoes, chopped
2 tablespoons avocado oil, save 1 tablespoon oil for mushrooms
1 small onion, finely chopped
4 cloves garlic, minced
4 springs fresh thyme
2 tablespoon fresh sage, chopped
2 tablespoons fresh oregano, chopped
1/2 cup flat leaf parsley, chopped
1 teaspoon salt
3 cups sliced mushrooms
1/3 cup dried cranberries
2 acorn or delicata squash, roasted
- Preheat oven to 400. Cut squash in half, and remove seeds. Roast, cut side down for 20 – 30 minutes or until tender.
2. In a soup pot, sauté onions in oil for 5-7 minutes, add garlic and sauté another 2 minutes. Add lentils, sun-dried tomatoes, 4 cups healing broth, thyme sprigs, sage and oregano bring to boil then lower and simmer for 50 minutes until lentils are tender.
4. In a separate pan, heat 1 tablespoon oil, add mushrooms sauté for about 5 minutes.
5. Remove thyme sprigs from lentils, add mushrooms, parsley, dried cranberries and salt. Mix thoroughly and serve over roasted squash. Top with Garlic Cashew Aioli.