Another week of #MeatlessMonday and I'm trying to find a dish that can satisfy both vegetarians and carnivores. I found this hearty Moroccan-spiced lentil and butternut squash recipe by chef Mourad Lahlou of Aziza in San Francisco. This recipe allows you to cook the sausages separately, which will satisfy both your plant-based and meat-eating friends.
I've decided to make this dish with Beyond Meat Sausage. I'm very surprised by the texture, flavors, and even the sizzle of the Beyond Meat Hot Italian plant-based sausage. It came out juicy, and firm just like real pork or beef sausage.
This recipe is a great addition and can be cooked for any occasion.
Remember, "I cook it, I eat It, so I know you'll love it." Enjoy!
Ingredients
1 lbs Beyond Meat plant-based sausage
1 medium onion, halved
8 garlic cloves, peeled, 3 finely chopped
1 carrot, cut into chunks
1 lbs Green Lentils (2 1/4 cups), picked over and rinsed
3 tbsp extra-virgin olive oil
Kosher salt
1 lbs butternut squash, peeled and cut into 1/2-inch chunks
2 tsp ground cumin
1 tbsp plus 1 teaspoon sweet paprika
1 tsp Marash or Aleppo pepper
1 tsp harissa
2 cups vegetable stock or water
One 14-ounce can crushed tomatoes
1 jalapeño, seeded and finely chopped
2 tbsp fresh lemon juice, plus lemon wedges for serving
Freshly ground pepper
Directions
Preheat the oven to 375°. Line a baking sheet with aluminum foil and grab some kabob sticks (wood soak for 10-15 minutes before using). Skewer the plant-based sausage and place them on the baking sheet and bake until cooked through about 25 minutes
In a medium saucepan, combine 1 onion half with the whole garlic cloves, the carrot, and the lentils. Add enough cold water to cover the lentils by 2 inches. Bring to a boil over high heat, then cover and simmer over moderately low heat until the lentils are just tender, 25-30 minutes. Drain; discard the onion, carrot, and garlic.
Meanwhile, in a large enameled cast-iron casserole or Dutch oven, heat the olive oil over moderately high heat.
Finely chop the remaining onion half and add it to the casserole along with the chopped garlic and a pinch of salt. Cook, stirring frequently until the onion is softened.
Add the squash, season with salt and cook, stirring frequently, until golden.
Add the cumin, paprika, Marash pepper and harissa, and cook, stirring, for 1 minute.
Stir in the vegetable stock and tomatoes and bring to a boil. Reduce the heat, cover, and simmer until the squash is tender about 15 minutes.
Stir the lentils, jalapeño, and lemon juice into the casserole and season with salt and pepper.
Transfer to a platter and top with the sausage. Serve with lemon wedges.
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