Organic Ingredients: Serves 3 as a important course or 4 as a facet
For Lentils
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1 Cup Green Lentils, cooked til tender
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1 Tsp. Toasted Ground Spices (reserved from Squash marinade)
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1/2 Tsp. Turmeric Powder
For Quick Pickled Onions
Method:
Cook Lentils per packet directions, or in a small pot of salted Water for about 45 minutes or till tender.
Cut Onion into skinny crescents and blend with Apple Cider Vinegar, Salt and Sumac and put aside.
Carefully, with a pointy knife reduce Squash in half, then in quarters. From right here reduce your Squash a few times once more into roughly 2 inch crescents.
Toast Cumin Seeds, Coriander Seeds and Black Peppercorns range high in a small pan on medium excessive warmth for roughly 2 minutes or till they launch their fragrant scents. Remove from warmth and crush in a pestle and mortar to a rough powder. Reserve 1 tsp. of your crushed spices in your lentils.
In a medium pan, warmth a tsp. Olive Oil with 1 tsp. crushed Spices and 1/2 tsp. Turmeric Powder. Add in cooked Lentils and cook dinner for two minutes till the Spices incorporate into the cooked Lentils. Set apart.
Marinate the Squash with crushed Spices, 1/4 cup Olive Oil and 1 Tsp. Celtic Sea Salt.
Roast in a 425f oven for 25 minutes per facet or till cooked via and beginning to brown. Remove from oven and plate your dish with a layer of Labneh, then Lentils, then Squash. Top with Pickled Onions and Olive Oil earlier than serving.
