Ingredients
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For the lentil mixture:
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1 (19 oz) can light red kidney beans, drained and rinsed
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1 (15 oz) can light red lentils
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2 cloves garlic, minced
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1 small onion, diced
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1 tsp ground cumin
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1 tsp paprika
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½ tsp sea salt
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¼ tsp black pepper
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2 Tbsp chopped fresh parsley
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2 Tbsp extra-virgin olive oil
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2 cups water, plus more as needed
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For the roasted butternut squash and chickpea toppers:
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1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
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1 (15 oz) can chickpeas, drained and rinsed
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2 cloves garlic, sliced
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1 Tbsp olive oil
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Salt and pepper to taste
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1 tsp smoked paprika
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1 tsp honey
Directions
Sub_title: A budget-friendly, gluten-free, high-fiber, and protein-rich vegetarian dinner that’s perfect for meal prepping!
Ingredients:
For the lentil mixture:
* 1 (19 oz) can light red kidney beans, drained and rinsed
* 1 (15 oz) can light red lentils
* 2 cloves garlic, minced
* 1 small onion, diced
* 1 tsp ground cumin
* 1 tsp paprika
* ½ tsp sea salt
* ¼ tsp black pepper
* 2 Tbsp chopped fresh parsley
* 2 Tbsp extra-virgin olive oil
* 2 cups water, plus more as needed
For the roasted butternut squash and chickpea toppers:
* 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
* 1 (15 oz) can chickpeas, drained and rinsed
* 2 cloves garlic, sliced
* 1 Tbsp olive oil
* Salt and pepper to taste
* 1 tsp smoked paprika
* 1 tsp honey
Instructions:
For the lentil mixture:
1. In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, cumin, paprika, salt, and black pepper. Cook for another minute.
3. Add the drained and rinsed lentils and red kidney beans to the pan. Pour in the 2 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils are tender.
4. Remove the lid from the pot and stir in the chopped parsley. Adjust the seasoning if necessary.
For the roasted butternut squash and chickpea toppers:
5. Preheat your oven to 400°F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
6. Place the cubed butternut squash, chickpeas, sliced garlic, and a drizzle of olive oil on the prepared baking sheet. Season generously with salt and pepper.
7. Spread out the vegetables evenly and roast for 20-25 minutes or until the butternut squash is fork-tender and starting to brown. Shake the pan halfway through cooking to ensure even browning.
8. While the butternut squash and chickpeas are roasting, mix together the smoked paprika, honey, and a pinch of salt and pepper.
Assembly:
For each serving, divide the cooked lentil mixture between two bowls. Top with the roasted butternut squash and chickpea toppers and additional chopped parsley, if desired. Serve hot and enjoy!
Note: This recipe makes enough for 4 hearty servings and can easily be doubled or tripled for meal prep. Store any leftover lentil mixture in an airtight container in the fridge for up to 4 days or freeze for later use. Leftover roasted butternut squash and chickpea toppers can also be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Steps
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1
Done
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In a large saucepan over medium heat, warm the olive oil. Add the onion and cook until softened, about 5 minutes. |
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2
Done
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Stir in the garlic, cumin, paprika, salt, and black pepper. Cook for another minute. |
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3
Done
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Add the drained and rinsed lentils and red kidney beans to the pan. Pour in the 2 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils are tender. |
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4
Done
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Remove the lid from the pot and stir in the chopped parsley. Adjust the seasoning if necessary. |
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5
Done
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Preheat your oven to 400°F. Line a baking sheet with aluminum foil and coat with nonstick cooking spray. |
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6
Done
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Place the cubed butternut squash, chickpeas, sliced garlic, and a drizzle of olive oil on the prepared baking sheet. Season generously with salt and pepper. |
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7
Done
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Spread out the vegetables evenly and roast for 20-25 minutes or until the butternut squash is fork-tender and starting to brown. Shake the pan halfway through cooking to ensure even browning. |
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8
Done
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While the butternut squash and chickpeas are roasting, mix together the smoked paprika, honey, and a pinch of salt and pepper. |
