Warm Lentil Salad with Apples and Squash
from “Dishing Up Washington 150 Recipes that Capture Authentic Regional Flavors” cookbook

For this warm salad, look for apples that are equally tart and sweet with a good crunch.

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 2 large stalks celery, finely chopped
• Salt
• Freshly ground black pepper
• 2 teaspoons finely chopped fresh thyme
• 1/4 cup dry white wine
• 2 cups (1/2-inch) butternut squash cubes
• 3/4 cup brown lentils
• 2 1/2 cups chicken or vegetable broth
• 1 medium sweet-tart apple (such as Honeycrisp), cut into 1/2 inch pieces
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon champagne vinegar

1.  Heat a large saucepan over medium heat.  Add the oil, then the shallot and celery, and season with salt and pepper, and thyme.  Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

2.  Add the wine, bring the mixture to a simmer, and coo until the liquid is gone, about 5 minutes.  Add the squash, lentils, and broth; bring to a simmer; and cook, stirring occasionally, until the lentils are soft and the liquid has been absorbed, 30 to 40 minutes.

3.  Stir in the apple, parsley, and vinegar; salt and pepper to taste, and remove from the heat.

4.  Let the dish sit for about 5 minutes for the apples to heat through.  Transfer the salad to bowl with a slotted spoon, leaving any residual liquid behind in the pot.  Serve hot, warm, or at room temperature.