Baby lentils with acorn squash aioli, roasted onion, pine nut and tarragon picada, dry prunes and sunflower sedes featuring Olive Oils from Spain

Baby lentils with acorn squash aioli, roasted onion, pine nut and tarragon picada, dry prunes and sunflower sedes featuring Olive Oils from Spain recipe

1. In a stock pot, cook the lentils with water and the bay leaf for about 15 minutes until they are cooked (don’t cook for too long, keep them crunchy).
2. For the Picada: Small dice the onion and sweat in olive oil from Spain and a sprinkle of salt covered at a very low heat for about 30 minutes stirring occasionally. Once they are done, set them aside to cool.
3. Place the cooled onions in a blender with tarragon and pine nuts to finish the Picada.
4. For Allioli: Cut the acorn squash in half, remove the seeds, drizzle with olive oil from Spain, salt and paprika, then set on a sheet pan lined with parchment paper face down and bake at 325°F until it is cooked (approximately 30 minutes).
5. Cover the garlic with olive oil from Spain and bake next to the squash until it is roasted.
6. Remove the squash from the oven and once it is cool enough to handle remove the inside meat, place on a blender or thermomix, and puree adding the garlic, olive oil from Spain and a touch of blood orange vinegar.
7. Meanwhile cut in small dice the achiote squash and carrots. Set aside.
8. For Serving: Mix the cooked lentils with the achiote squash, carrots, and prunes. Toss this with the Picada. Season with a splash of apple cider vinegar and black pepper as needed. Then, serve with Allioli and sunflower seeds.
9. This salad can be served cold or at room temperature.

Source: Daniel Olivella on behalf of Olive Oils From Spain, as presented at the 2021 Worlds of Flavor® International Conference & Festival.

Published with permission of the author. All rights reserved.