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More lentils, please!
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For the diner who won't compromise on flavor, this vegan dish is the ticket.
INGREDIENTS
- 2 lbs Black Forest Blend™
- 1 gallon water
- 4 t kosher salt, divided
- 4 quarts squash, 1/2" diced
- 3/4 cup olive oil, divided
- 1 lb silken tofu
- 4 t agave
- 4 T lemon juice
- 4 t curry powder
- 4 t ground fennel seed
- 8 pita breads
- 2 quarts apples, 1/8" sliced
- 8 quarts baby spinach
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For the InHarvest Black Forest Blend:
In a pot, bring water to a boil. Add Black Forest Blend and ½ the salt. Reduce to a simmer and cook for 15-17 minutes or until desired texture. Drain excess liquid. Cool.
For the squash:
Toss the diced squash with ¼ of the olive oil. Place on a parchment-lined sheet pan and roast in a 350º F oven until tender.
For the dressing:
In a blender, puree the tofu, agave, lemon juice, curry powder, ½ the remaining olive oil and remaining salt until smooth.
For the Pita Bread:
Combine remaining olive oil with the fennel seed. Brush the top of the pita with the mixture and warm in an oven or on a grill right before serving.
To serve, in a bowl place:
•½ cup apples
•2 cups spinach
•1 cup lentils
•3/4 cup squash
•2 tablespoons dressing
•1 pita half
Nutrition Facts
Per serving: 504 cal., 21 g pro., 83 g carb., 15 g fiber, 14 g fat (2 g sat. fat), 0 mg chol., 694 mg sod., 15 g sugar
Chef Tip
Use a good quality silken tofu for the dressing to achieve the best consistency.