Here I go with the za’atar again! I just can’t get enough of its smoky, unique flavor. Here I have roasted cubes of butternut squash and sliced yellow onion with the Middle Eastern spice blend, and tossed the mixture with a healthy warm lentil salad flavored with chicken broth and peppery watercress. If you don’t usually cook with watercress check it out–it is a ‘powerhouse’ vegetable in terms of its high nutrient density and packs a punch of flavor to just about any dish you add it to. This colorful and healthy side dish would work very well as a hearty vegetarian main dish, or as a side to a lemony roast chicken or grilled fish fillet.
(To view this recipe, click on the blue title of the blog post above*)
Warm Lentil Salad with Za’atar-Roasted Butternut Squash & Watercress
Ingredients:
- ½ cup lentils
- 1 ½ cups chicken stock
- 1 butternut squash, peeled, seeded and cut into ½-inch cubes
- 1 yellow onion, sliced
- Extra virgin olive oil
- Salt and pepper
- 1 Tablespoon za’atar
- 2 cups watercress, tough stems removed
Directions:
- Add the chicken stock to a medium saucepan and bring to a boil. Stir in the lentils, reduce the heat to medium-low and simmer for 10-15 minutes or until the lentils are tender. Drain and set the lentils aside.
- In the meantime, preheat the oven to 400 degrees. Line a large baking sheet with parchment or foil. Arrange the cubed butternut squash and sliced onion in a single layer on the baking sheet. Drizzle with olive oil and season with za’atar, 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper.
- Roast in the preheated oven for 20-22 minutes, or until the veggies are tender.
- Toss the lentils together in a mixing bowl with the roasted veggies and the watercress. Serve warm.
Tagged: butternut squash, chicken stock, lentils, side dish, warm lentil salad, watercress, yellow onion, za'atar, za'atar roasted butternut squash
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