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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 gal. water
- 4 t. kosher salt, divided
- 4 qts. squash, 1/2" diced
- 3/4 c. 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 qts. apples, 1/8" sliced
- 8 qts. baby spinach
Directions
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 c. apples
•2 c. spinach
•1 c. lentils
•3/4 c. squash
•2 T. dressing
•1 pita half
Recipe Yield: 16 servings
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
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Get recipes in your inbox >Chef Tip
Use a good quality silken tofu for the dressing to achieve the best consistency.