Ingredients serves 4
275 g green lentils (pre cooked)
50 g walnut pieces
Butternut squash, peeled, deseeded and cubed
3 tbspns olive oil
1 large onion, halved and sliced
1 fresh red chilli, halved and sliced
1 tspn ground cumin
1 tspn ground turmeric
1 tspn paprika
2 garlic cloves, crushed
400g/14oz. can chopped tomatoes
Pinch of sugar
A large handful of fresh flat-leaf parsley leaves, chopped
A small handful of fresh coriander, finely chopped
Freshly squeezed juice of 1/2 a lemon
250 g/9 oz. soft goats cheese or feta
Salt flakes and freshly ground pepper
How to prepare
Preheat the oven to 190°C (375°F) Gas 5.
Dry roast the walnuts in a small non-stick frying pan set over low heat, until browned. Set aside.
Arrange the squash cubes on a baking sheet, toss with 2 tablespoons of the oil, and sprinkle with a little salt. Roast in the preheated oven for 30–35 minutes, until tender, turning halfway through cooking time.
Heat the remaining oil in a large saucepan, add the onion and cook over low heat for 3–5 minutes, until soft. Add the chilli, cumin, turmeric, paprika, garlic and a pinch of salt and cook, stirring for 1 minute. Add the tomatoes, sugar, another pinch of salt, half the parsley and half the coriander/cilantro. Simmer, uncovered, for 20 minutes, stirring in the cooked lentils 5 minutes before the end of cooking time.
Heat lentils through in microwave (according to pack instructions)
Taste and season with salt and pepper. Add the roasted squash, the remaining herbs and a squeeze of lemon juice. Crumble over the goat cheese, add the walnuts, and serve immediately with crusty bread.
Recipe from Fireside Feasts and Snow Day Treats (Published by Ryland Peters & Small)