Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Beluga Lentil Stew & Squash Agrodolce

with Rosemary Breadsticks

Beluga Lentil Stew & Squash Agrodolce with Rosemary Breadsticks
Cook Time
35-45mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

In this recipe, we’re making a warming, wholesome stew with garlic, onion and beluga lentils, a gourmet favorite among chefs. We’re topping the stew with our take on agrodolce—a classic Italian sauce with both sweet and sour elements. This agrodolce gets extra sweetness and hearty consistency from tender butternut squash. As a fun and flavorful side, you’ll hand-roll crunchy, rosemary-seasoned breadsticks (called “grissini” in Italy).

Start the stew:
2 Start the stew:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the lentils; cook, stirring frequently, 1 to 2 minutes, or until the lentils are lightly toasted and fragrant.

Finish the stew:
3 Finish the stew:

Add 2¾ cups of water to the pot of lentils; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 28 to 30 minutes, or until most of the water has been absorbed and the lentils are tender. (If the lentils seem dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and add the butter; stir until thoroughly combined. Season with salt and pepper to taste.

Cook the squash:
4 Cook the squash:

While the stew simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and tender.

Roll & bake the breadsticks:
5 Roll & bake the breadsticks:

While the squash cooks, lightly oil a sheet pan. On a work surface, divide the dough into 4 equal-sized balls. Using your hands, roll each ball into a 10- to 12-inch-long stick; let rest for 5 minutes (the dough will retract) and roll again. Transfer to the prepared sheet pan; using your fingers, press both ends of each stick into the sheet pan to adhere. Brush or drizzle with olive oil and sprinkle with half the rosemary; season with salt and pepper. Bake 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

Make the agrodolce & plate your dish:
6 Make the agrodolce & plate your dish:

To the pan of squash, add the honey, vinegar, hazelnuts, remaining rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the liquid has thickened. Remove from heat. Divide the finished stew between 2 bowls. Top with the agrodolce. Serve with the baked breadsticks on the side. Enjoy!

Tips from Home Chefs

2 Start the stew:

In a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Increase the heat to medium-high and stir in the lentils; cook, stirring frequently, 1 to 2 minutes, or until the lentils are lightly toasted and fragrant.

Start the stew:
3 Finish the stew:

Add 2¾ cups of water to the pot of lentils; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 28 to 30 minutes, or until most of the water has been absorbed and the lentils are tender. (If the lentils seem dry, add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and add the butter; stir until thoroughly combined. Season with salt and pepper to taste.

4 Cook the squash:

While the stew simmers, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and tender.

Cook the squash:
Roll & bake the breadsticks:
5 Roll & bake the breadsticks:

While the squash cooks, lightly oil a sheet pan. On a work surface, divide the dough into 4 equal-sized balls. Using your hands, roll each ball into a 10- to 12-inch-long stick; let rest for 5 minutes (the dough will retract) and roll again. Transfer to the prepared sheet pan; using your fingers, press both ends of each stick into the sheet pan to adhere. Brush or drizzle with olive oil and sprinkle with half the rosemary; season with salt and pepper. Bake 10 to 12 minutes, or until golden brown and crispy. Remove from the oven.

6 Make the agrodolce & plate your dish:

To the pan of squash, add the honey, vinegar, hazelnuts, remaining rosemary and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the liquid has thickened. Remove from heat. Divide the finished stew between 2 bowls. Top with the agrodolce. Serve with the baked breadsticks on the side. Enjoy!

Make the agrodolce & plate your dish: