- 2 tbsps extra virgin olive oil
- ½ onion, chopped
- 2 tsps minced garlic
- 1 bay leaf
- ½ cup dry white wine
- 2 cups stock
- 1 cup lentils
- 2 cups butternut squash, or acorn, kabocha, etc., peeled, seeded, and cut into 1–2" cubes
- salt & black pepper
- chopped parsley, for garnish
1. Heat oven to 375˚. Toss squash in enough olive oil to coat and roast until tender and caramelized.
2. Put the extra-virgin olive oil in a medium pot over medium-high heat. A minute later, add the onion; cook, stirring occasionally, until the onion is soft, 5 to 7 minutes. Add the garlic and cook for another minute.
3. Add the bay leaf, wine, stock, and lentils and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding water if necessary, until the lentils are tender, 25 to 30 minutes. In the last 10 minutes, add the roasted squash. Sprinkle with salt and pepper and keep cooking to the desired tenderness. The lentils should be saucy but not soupy. Taste, adjust the seasoning, and remove the bay leaf. Sprinkle with parsley and serve or store, covered, in the refrigerator for up to 3 days.