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March 3, 2014

Quinoa and Lentils with Butternut Squash and Rapini

One-Dish Vegan by Robin Robertson

  • Gluten- and soy-free, this protein-packed delight features a nutritious assortment of tastes and textures. Zsu Dever

Serves 4

1 tablespoon olive oil or 1/4 cup (60ml) water
1 medium-size red onion, minced
3 garlic cloves, minced
3/4 cup (170g) dried brown or green lentils
4 cups (900ml) vegetable broth
1 small butternut squash, peeled, seeded, and diced (about 3 cups)
3/4 cup (170g) uncooked quinoa, rinsed and drained
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper
8 ounces (225g) rapini (broccoli raab), thick stems removed, coarsely chopped
1/4 cup (60g) toasted walnut pieces

Heat the oil or water in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes to soften. Stir in the lentils and broth, and bring the mixture to a boil. Reduce the heat to a simmer and continue cooking for 15 minutes.

Add the squash, quinoa, thyme, red pepper flakes (if using), and salt and pepper, to taste.

Cover and cook for 15 minutes longer.

Stir in the rapini, and cook on low heat until the ingredients are tender and the flavors are well-blended, about 15 minutes longer. Taste and adjust the seasonings, if needed. Sprinkle with the walnuts and serve hot.

Tip: If rapini is unavailable, substitute 8 ounces (225g) of your favorite green vegetable.

Recipe © 2013 by Robin Robertson, author of the new cookbook One-Dish Vegan, used by permission of The Harvard Common Press.


All figures are per serving (assumes 4 servings).

Calories: 374
Fat: 10 g 
Carbs: 65 g
Fiber: 15 g
Protein: 21 g
Sodium: 653 mg*

*If sodium is a concern, use low-sodium broth or substitute water for part of the broth.