Herbed Beluga Lentils

Ingredients

• 12 oz romanesco

• 8 oz oyster mushrooms

• 1 tsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 12 oz tofu, firm

• 1 tsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 16 oz herbed beluga lentils

• 4 oz smoked paprika cashew sauce

• 8 oz butternut squash purée

Ingredients for herbed beluga lentils

• 1 cup beluga lentils

• 4 cups water

• 2 tsp parsley, chopped

• 1/2 tsp dill, chopped

• 1/2 tsp tarragon, chopped

• 1/2 tsp chives, chopped

• 1/8 tsp pepper

• 1/2 tsp salt

Ingredients for smoked paprika cashew sauce

• 5.5 Tbsp cashews

• 1 cup water

• 1 tsp nutritional yeast

• 1/2 tsp smoked paprika

• 1/8 tsp garlic granules

• 1/8 tsp onion powder

• 1/8 tsp black pepper

• 1/8 tsp salt

Ingredients for butternut squash purée

• 8 oz butternut squash, peeled and sliced

• 1/2 tsp olive oil

• 6 Tbsp light coconut milk

• 1/4 tsp garlic, minced

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 pinch cinnamon

• 1/4 tsp coriander

• 1/4 tsp ginger powder

• 1/8 tsp cumin

  Instructions

  1. Preheat oven to 350⁰ F.

1. Cut romanesco into florets, and oyster mushrooms into similar-sized pieces.

2. Place both in a bowl and toss with olive oil, salt, and pepper.

3. Lay out on a sheet pan and roast in the oven for 10-15 minutes, or until golden brown.

4. Cut tofu into four 3oz pieces. Season each piece with salt and pepper.

5. Heat a sauté pan and add olive oil. Sear tofu until golden brown on all sides.

To Make Smoked Paprika Cashew Sauce:

1. Place cashews in a cup and pour water on top.

2. Place in the fridge overnight.

3. Next day, drain cashews but SAVE THE WATER.

4. Add soaked cashews to a blender with nutritional yeast, smoked paprika, garlic granules, onion powder, pepper, and salt.

5. Add enough reserved soaking water (between 1/4 and 1/2 cup) to purée until smooth.

To Make Butternut Squash Purée:

1. Preheat oven to 325⁰ F.

2. Toss butternut squash with olive oil and roast in the oven until tender (about 20-30 minutes).

3. Place roasted butternut squash in a blender with coconut milk, garlic, salt, pepper, cinnamon, coriander, ginger powder, and cumin, and puree until smooth.

4. Black Beluga Lentils are a great source of fiber and plant-based protein. They also contain B vitamins, Iron, magnesium, and potassium.

To Plate:

1. Spoon butternut squash puree onto the serving plate and drag. Scoop herbed beluga lentils next to the puree. Arrange roasted vegetables on top of the puree.

2. Slice-seared tofu and shingle on top of both the vegetables and the lentils.

3. Finish with a drizzle of smoked paprika cashew sauce.

4. Bring water to a boil and add lentils. Reduce to a simmer and cook until lentils are tender (about 20 minutes).

5. Drain off excess water and add lentils to a bowl.

6. Add chopped herbs, salt, and pepper and mix until combined.