Lentil Kabocha Pomegranate Salad
Lovely play of flavors.
- 1 cup dry de Puy lentils
- 3 cups water, 1 cup vegetable stock
- pinch salt
- 2 bay leaves
- 1/2 medium kabocha squash, peeled, de-seeded and cut into bite size pieces
- 1 apples, cored and sliced
- ½ cup walnuts, toasted and chopped
- arils from 1 pomegranate
- 2-3 handfuls arugula or spinach
- diced onion and garlic, sauteed
- Cook the lentils with water/stock combination for ~30 minutes.
- Roast the squash in teh oven at 350F for 30 minutes.
- Sauteee diced onion and garlic until lightly carmelized.
- Mix the cooled lentils, squash, pomegrantes, apples, onion/garlic mixture with spinach. Serve bare or with a splash of lemon.
