Lentils with Butternut Squash

Lentils with butternut squash

Lentils with butternut squash bursts with flavour, leaves you feeling satiated yet healthy, is packed full of goodness and easy to prepare. It is a vegan meal at its core, but if you are a cheese lover, sprinkle a little feta cheese over the top to create a delicious vegetarian option. For vegans, scatter some nutritional yeast over the top to give it a deliciously nutty twist.

Lentils with butternut squash can be cooked on the stove or in a slow cooker.

Serves 4

2 tbsp coconut oil

1 large red onion, chopped

4 cloves of garlic, peeled and chopped chunky

3 medium carrots, washed and sliced

4 large chopped tomatoes

2 x 400g can of chopped tomatoes

Good squeeze of sundried tomato paste

100ml water (whoosh it round the emptied cans of tomatoes)

1 tbsp smoked paprika

1 tsp chilli powder

350g – 400g dried weight lentils, rinsed

3 tbsp balsamic vinegar

1 medium butternut squash

4 large handfuls fresh spinach

Small bunch of coriander leaves, freshly chopped

Small bunch of parsley, freshly chopped if you prefer

200g feta cheese (for vegetarian option)

1 tbsp nutritional yeast (for vegan option)

Salt and pepper

How to cook lentils with butternut squash

To cook on the stove:

Use a large frying pan and melt 1 tbsp of the coconut oil.

Add the chopped onion and fry for 5 minutes on a gentle heat until it starts to brown.

Add the garlic and cook on a low to medium heat for 5 minutes.

Add the carrots, tomatoes, tinned tomatoes, water, tomato puree, 2 tbsp of balsamic vinegar, paprika, chilli and lentils. Combine well and bring to the boil. Cover the pan with a well-fitting lid, simmer gently, stirring occasionally for approximately 40 minutes, until the lentils are cooked through.

Preheat the oven to 180ºC/350ºF/Gas 4. Wash and slice the butternut squash. Make the slices approximately 3cm deep. Remove the seeds, do not peel the squash.

Melt a tbsp of coconut oil in an oven-proof baking tray and add the butternut squash. Roast uncovered for approximately 20 minutes then turn the squash over to brown the other side for a further 20 minutes.

Just before you are ready to serve up, add the fresh spinach and coriander/parsley, salt and pepper to the pan with the lentils and combine well. Sprinkle with a final tbsp of balsamic vinegar.

To serve, scoop a few ladels of the lentil mixture into a bowl and top with two or three slices of roasted butternut squash.

Add nutritional yeast or feta cheese according to your preferences.

To cook in the slow cooker:

I cook on the high setting on my slow cooker for approximately 5 hours.

Omit the coconut oil, add the onion, garlic, carrots, tomatoes, tinned tomatoes, water, tomato puree, 2 tbsp of balsamic vinegar, paprika, chilli and lentils.

Combine well.

Place the butternut squash slices on top of the lentil mixture and add the lid. Cook for 5 hours on high.

Prior to serving, add the handfuls of spinach, combine well and leave for 5 minutes.

Add the coriander or parsley and drizzle again with balsamic vinegar.

Serve and add the nutritional yeast or feta cheese.