Lentils With Butternut Squash
This hearty and flavorful roasted butternut squash and lentil salad is a deliciously satisfying dish that combines the earthy sweetness of roasted squash with the nutty goodness of lentils. Tossed in a tangy yogurt dressing with fresh herbs and zesty lemon, each bite is bursting with a harmonious blend of textures and flavors. It's a perfect dish to enjoy as a warm and nutritious meal on its own or to serve as a tasty side to complement your favorite main course.
— Constant Cookbook
Ingredients
- 1 large butternut squash
- 2 red onions
- 1 tsp cumin seeds
- olive oil
- 100g lentils
- 1 bay leaf
- 2 rashers smoked bacon
- 3 tbsp natural yoghurt
- 2 tbsp white wine vinegar
- 1 bunch coriander
- 1 bunch parsley
- juice and zest of a lemon
- salt and pepper
Instructions
- Peel the squash and the onions and cut into large chunks. Place the squash and the onions in a roasting tin. Scatter with cumin seeds and toss in olive oil. Cook at 180C/ Gas 4 for 40 minutes until soft and charred.
- Meanwhile, place lentils in a pan and cover with water. Add the bay leaf and bacon, bring to a simmer and cook, covered, for 20-25 minutes. Drain, discarding bacon and bay, and combine with squash and onions.
- In a bowl, mix the yoghurt, vinegar and 1 tbsp olive oil. Stir into the lentils with the herbs, zest and juice.
- Season and serve.
Yield
Serves 4
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