Miso Braised Lentils with Roasted Squash

Tender brown lentils simmered with white miso and soy sauce, then folded with roasted squash and scallions for an easy vegetarian stovetop meal.

Prep: 10 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup brown lentils
• 3 cups winter squash
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 3 cups vegetable broth
• 1 tablespoon white miso
• 1 tablespoon soy sauce
• 2 whole scallions

Cooking instructions

1. Heat the oven to 425°F. Toss the cubed squash with olive oil and kosher salt, spread it on a baking sheet, and roast until tender and lightly browned, 25 to 30 minutes. (about 30 min) — 425°F
2. While the squash roasts, rinse the lentils and place them in a saucepan with the broth. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are tender but still hold their shape, 20 to 25 minutes. (about 25 min)
3. Stir the miso and soy sauce into the hot lentils until evenly combined. Continue simmering for 1 minute, adding a splash of water if the mixture seems dry. (about 1 min)
4. Fold the roasted squash and sliced scallions into the lentils. Rest for 2 minutes, then serve hot. (about 2 min)