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Receta Autumn Lentil Salad
by Global Cookbook

Autumn Lentil Salad
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Ingredientes

  • vegetable cooking spray
  • 4 c. butternut squash (1 large squash) peeled and cut into 3/4-in cubes
  • 3/4 tsp curry pwdr
  • 1 1/4 c. dry lentils
  • 2 x bay leaves
  • 1 lrg red onion finely minced
  • 15 x dry apricot halves cut into thirds
  • 1/2 c. low-salt chicken broth plus
  • 1/4 c. vegetable broth if needed
  • 1/2 c. chopped fresh parsley
  • 2 Tbsp. balsamic vinegar
  • 2 tsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp fresh grnd black pepper
  • 5 c. spinach leaves *see directions
  • 1/4 c. minced almonds toasted

Direcciones

  1. Preheat oven to 450F. Spray a large baking sheet lightly with cooking spray; add in squash, sprinkle with curry pwdr and toss to coat. Arrange in a single layer on the baking sheet and roast for 25 min, turning squash once with a spatula.
  2. Meanwhile, cook lentils and bay leaves in sufficient boiling salted water to cover in a large saucepan over medium heat for 20 min, or possibly till tender; add in red onion for the last 2 min of cooking. Drain in a colander. Throw away bay leaves.
  3. While squash and lentils are cooking, thoroughly wash the spinach and spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola oil, salt and pepper in a large bowl. Add in lentils and squash and stir to combine well. Serve hot over spinach; garnish with almonds.
  4. NOTES : Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources of vitamin E are oils, so it's difficult to have a high intake on a lowfat diet. The sources in this salad are canola oil and almonds, yet only 21% of its calories come from fat. For a heartier dish, add in finely shredded smoked chicken breast. 459 cals