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Soak wood chips in enough water to cover for at least 1 hour before grilling.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion, celery and garlic, cook for 6 to 8 minutes or until tender. Add broth, lentils, water, salt and pepper. Bring to a boil. Reduce heat and simmer, covered, 20 to 25 minutes or until tender.
Spread lentils in a 13 1/2 x 9 1/2 x 3 disposable foil pan. Drain wood chips. For a charcoal grill, sprinkle wood chips over medium coals. Place foil pan and butternut squash slices on a grill rack directly over coals. Cover and grill 8 to 10 minutes, or until squash is tender, turning once and stirring lentils once. (For a gas grill, add wood chips to the grill according to manufacturer's directions. Cover and grill as above.)
When cool enough to handle, chop squash and stir into lentils. In small bowl, combine remaining 4 tablespoons olive oil and vinegar. On a serving platter, spoon lentil mixture over watercress, sprinkle with walnuts and parsley. Drizzle with oil-vinegar mixture. Serve at room temperature or chilled.