Savory Lentil and Vegetable Medley with Triple Vinegar Glaze

Ingredients

- 1 cup lentils
- 1 large potato, peeled and diced
- 1 medium butternut squash, peeled, seeded, and diced
- 2 carrots, peeled and sliced
- 1 leek, carefully cleaned and sliced
- 1 tablespoon freshly grated ginger
- 2 cups water
- 2 tablespoons rice wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons sherry vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme

Instructions

1. Prepare Ingredients: Rinse the lentils under cold water. Peel and dice the potato and butternut squash. Peel and slice the carrots. Clean and slice the leek.

2. Cook Lentils: In a large pot, combine the lentils and 2 cups of water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.

3. Sauté Vegetables: In a large stove-top skillet, heat the olive oil over medium heat. Add the ginger and saute for 1 minute, until aromatic. Add the potato, butternut squash, carrots, and leek. Season with salt, pepper, and thyme, stirring to combine. Cook for 15 minutes, stirring occasionally until the vegetables start to soften.

4. Combine and Simmer: Add the cooked lentils to the skillet with the vegetables. Pour in the rice wine vinegar, apple cider vinegar, and sherry vinegar. Stir well to coat all ingredients. Reduce the heat to low, cover, and let simmer for an additional 10 minutes, allowing flavors to meld.

5. Final Seasoning: Adjust seasoning with more salt and pepper, if needed. Serve warm.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT50M
50 minutes

Total Time

- PT1H5M
1 hour 5 minutes

Type of Dish

Lunch

Recipe Yield

Feeds 4 adults

Calories

Total calories: 860

Keywords

- Lentil recipe
- Vinegar glaze
- Vegetable medley
- Butternut squash
- Stove top
- Healthy lunch
- Ginger-infused
- Vegan meal
- Quick lunch
- Home-cooked

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