Lunch

Lentejas Estofadas with Roasted Squash & Almond Picada

Name: Lentejas Estofadas with Roasted Squash & Almond Picada
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 servings
Ingredients: 1 cup (200g) French green or pardina lentils, rinsed; 2 tbsp extra-virgin olive oil, divided; 2 cups (250g) kabocha or butternut squash, cut in 3/4-inch cubes; 1 small yellow onion, finely diced; 1 carrot, finely diced; 3 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp sweet smoked paprika (pimentón dulce); 1/2 tsp ground cumin; 1 bay leaf; 3 cups (720ml) low-sodium vegetable broth; 3 cups (90g) baby spinach; 1 tbsp sherry vinegar; 2 tbsp toasted almonds; 1 small garlic clove for the picada; 2 tbsp flat-leaf parsley leaves; 1 oz (30g) Manchego, shaved; salt and black pepper

Green lentils simmer slowly with smoked paprika and tomato paste while kabocha squash roasts until caramelized. A Catalan picada of almond, garlic and parsley stirred in at the end thickens the stew and gives it a rich, bright finish.

738cal per serving 37gprotein 94gcarbs 26gfat 12min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this