Name: Autumn Lentil Salad
Ingredients: Vegetable cooking spray; 4 c Butternut squash (1 large squash); peeled and cut into 3/4-in cubes; 3/4 ts Curry powder; 1 1/4 c Dried lentils; 2 Bay leaves; 1 lg Red onion; finely chopped; 15 Dried apricot halves; cut into thirds; 1/2 c Low-salt chicken broth; plus; 1/4 c Broth; if needed; 1/2 c Minced fresh parsley; 2 tb Balsamic vinegar; 2 ts Canola oil; 1/2 ts Salt; 1/4 ts Fresh ground black pepper; 5 c Spinach leaves; *see directions; 1/4 c Chopped almonds; toasted

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	American	1new, Salads	4	Servings

INGREDIENTS

		Vegetable cooking spray
4	c	Butternut squash (1 large squash); peeled and cut into 3/4-in cubes
3/4	ts	Curry powder
1 1/4	c	Dried lentils
2		Bay leaves
1	lg	Red onion; finely chopped
15		Dried apricot halves; cut into thirds
1/2	c	Low-salt chicken broth; plus
1/4	c	Broth; if needed
1/2	c	Minced fresh parsley
2	tb	Balsamic vinegar
2	ts	Canola oil
1/2	ts	Salt
1/4	ts	Fresh ground black pepper
5	c	Spinach leaves; *see directions
1/4	c	Chopped almonds; toasted

INSTRUCTIONS

Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources
of vitamin E are oils, so it's difficult to have a high intake on a lowfat
diet. The sources in this salad are canola oil and almonds, yet only 21% of
its calories come from fat. For a heartier dish, add finely shredded smoked
chicken breast. 459 cals 21% cff, 24 g pro 74g carb 19g fiber 11g fat
1. Preheat oven to 450°F. Spray a large baking sheet lightly with cooking
spray; add squash, sprinkle with curry powder and toss to coat. Arrange in
a single layer on the baking sheet and roast for 25 minutes, turning squash
once with a spatula.
2. Meanwhile, cook lentils and bay leaves in enough boiling salted water to
cover in a large saucepan over medium heat for 20 minutes, or until tender;
add red onion for the last 2 minutes of cooking. Drain in a colander.
Discard bay leaves.
3. While squash and lentils are cooking, thoroughly wash the spinach and
spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola
oil, salt and pepper in a large bowl. Add lentils and squash and stir to
combine well. Serve warm over spinach; garnish with almonds.
Recipe by: American Health on-line (Readers Digest) Mar 98
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 05,
1998

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