Name: Lentils, roasted squash, and mozzarella
Prep time: 40 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 800 g ofsquash (nutmeg or butternut squash); 125 g ofgreen lentils; 1 beet (cooked); olive oil; 4 tbsp ofTahini; 2 oranges; 4 strands offlat-leaf parsley; 4 strands ofmint; 50 g ofpine nuts; salt, pepper; blender; parchment paper; pastry brush

main courses bowl creative cuisine legumes salads

Updated on 14 April 2025 by

toquetoque

10 reviews 5 : Delicious

Diet

Detox Gluten-free Lightweight Vegetarian

Level

Elementary

Calories

79 pour 100g

Preparation

40 minutes

Cooking

30 minutes

This lentil dish with roasted squash, beets, and mozzarella is delicious, filling, and healthy all at once. If you still need convincing, this recipe is a great example of the flavors and creativity that vegetarian cuisine has to offer.

The accompanying sauce is an original blend of orange and tahini. Tahini is a sesame seed paste widely used in Middle Eastern cuisine. This sauce, with its creamy texture yet no fat content, nicely enhances the vegetables.

Depending on the portion size, these lentils with roasted squash and mozzarella can serve as an original appetizer or a main course. The proportions I provide here are for a hearty appetizer.

Finally, this dish is perfectly suitable for a gluten-free diet.

Enjoy!

For

people

Add to shopping list

For the main course
800 g of squash nutmeg or butternut squash
125 g of green lentils
1 beet cooked
olive oil

For the sauce
4 tbsp of Tahini
2 oranges

For seasoning
4 strands of flat-leaf parsley
4 strands of mint
50 g of pine nuts
salt, pepper

Kitchenware and accessories
blender
parchment paper
pastry brush

Preparing the squash
- 1
  Preheat the oven to 180°C. Remove the baking rack.
- 2
  Rinse the squash. Cut it in half without peeling it. Remove the seeds with a tbsp, then cut it into 6 slices or more, depending on its size.
- 3
  Place the squash slices on a baking sheet lined with parchment paper, and brush them with oil using a pastry brush. Season with salt and pepper.
- 4
  Bake for 30 minutes. Once done, peel the squash slices and cut them into thirds.
Preparing the lentils
- 5
  Place the lentils in three times their volume of cold, unsalted water. Bring the water to a boil, then simmer, covered, for 30 minutes.
- 6
  Once tender, drain them. Don’t throw away the cooking liquid—it’s full of vitamins and minerals. You can use it to make a delicious soup. Season lightly with salt.
Preparing the sauce
- 7
  Peel the orange and place it in the bowl of a food processor. Add the tahini and process until you have a smooth sauce. Season with salt and pepper to taste.
Assembly
- 8
  Dice the beet.
- 9
  Rinse the mozzarella balls (some brine can be very salty). Cut the mozzarella into pieces about the size of a walnut.
- 10
  In a soup bowl or large bowl, arrange the squash pieces around the edge. Next, add the lentils to the center, then scatter the diced beets on top. Add the mozzarella balls, pine nuts, and herbs (which you’ve rinsed and dried beforehand).
- 11
  Serve with the orange-tahini sauce in a small ramekin.