French Green Lentils

How can it possibly be that I am just now discovering French green lentil beans. I served them for my protein at Thanksgiving with braised root vegetables and a red wine sauce. The dish was out of this world. Tonight I made a room temperature salad with lentils, butternut squash, mushrooms and tarragon.

I like their deep dark green color and the texture just works for me. I can't wait to try out more recipes. Here is the salad:

Lentils with Tarragon, Butternut Squash and Mushrooms
2-3 lbs butternut squash, peeled and cut into 1" cube
1/2-1 cup cremini mushrooms, chopped
1-2 shallots, quartered
2 Tbsp, plus 1/4 cup olive oil
1 lb French green lentils, picked over
2 cloves garlic
2 dried bay leaves
2 Tbsp balsamic vinegar
1 tsp honey
1 Tbsp chopped fresh tarragon
Kosher salt
Freshly ground pepper

1. Preheat oven to 425F. Arrange butternut squash, shallots and mushrooms on a rimmed baking sheet and toss with 2 Tbsp olive oil, kosher salt and pepper. Roast until tender, about 15-20 minutes. Remove from oven, cool.

2. Combine lentils, garlic and bay leaves in a 6 qt saucepan; add enough cold water to cover by 3". Bring to boil over med.-high heat. Reduce to med.-low and simmer, stirring occasionally, until lentils are tender but not mushy, 10-20 minutes. Drain in colander and let cool on a baking sheet.

3. Make vinaigrette: In a small bowl, combine vinegar and honey. Slowly whisk in remaining 1/4 cup oil in a steady stream.

4. Transfer lentils to a large serving bowl. Pour vinaigrette over lentils, and add tarragon; toss well to combine. Toss in squash, shallots and mushrooms. Season with salt and pepper and serve, or cover with plastic wrap and place in refrigerator up to 4 hours. Bring to room temperature before serving.