Summer Squash and Red Lentils
- 1 summer squash (e.g. pattypan)
- 1 Garlic clove
- 300g red lentils
- 1 litre water + 200ml more
- 3 tablespoons bouillon powder
- Juice of one lemon
- 2 tbsp Olive oil
- Puffed rice
- Sunflower seeds
- Fresh parsley
A simple, tasty and filling dish drawing inspiration from a dahl. You could choose to add some toasted spices, like cumin and fenugreek seeds, to the lentil mix if you wanted to add more Indian flavours, or leave the roasted squash as the main flavour. Enjoy as a main dish alongside flatbreads or fluffy rice, or you could choose to add a little more water and have it as a soup for lunch.
Method
- Preheat the oven to 170℃ while you cut squash into quarters. Roast the squash on a baking tray, along with a clove of garlic (skin on), for 40 mins, until tender.
- While the squash is roasting, add lentils, 1 litre of boiling water and the bouillon powder to a large heavy based saucepan.
- Cook on a low heat for roughly 20 minutes until the lentils are cooked. Keep an eye on the lentils, add more water if it gets too dry. Remove from the heat and leave until the squash is cooked.
- Remove the squash from the oven and leave to cool until it’s cold enough to scoop out the flesh from the skin. Stir the squash flesh into the lentils, you can leave it chunky or mash it in.
- Add the lemon juice and the remaining 200ml of water to the pan and bring to a simmer on a low heat to warm through. Season with salt and pepper to taste.
- To garnish, peel the roasted garlic clove and mash with the olive oil, spoon this over the top of the dish. Toast together puffed rice and sunflower seeds and arrange on the top and sprinkle with finely chopped fresh parsley.
- 1 summer squash (e.g. pattypan)
- 1 Garlic clove
- 300g red lentils
- 1 litre water + 200ml more
- 3 tablespoons bouillon powder
- Juice of one lemon
- 2 tbsp Olive oil
- Puffed rice
- Sunflower seeds
- Fresh parsley
A simple, tasty and filling dish drawing inspiration from a dahl. You could choose to add some toasted spices, like cumin and fenugreek seeds, to the lentil mix if you wanted to add more Indian flavours, or leave the roasted squash as the main flavour. Enjoy as a main dish alongside flatbreads or fluffy rice, or you could choose to add a little more water and have it as a soup for lunch.
Method
- Preheat the oven to 170℃ while you cut squash into quarters. Roast the squash on a baking tray, along with a clove of garlic (skin on), for 40 mins, until tender.
- While the squash is roasting, add lentils, 1 litre of boiling water and the bouillon powder to a large heavy based saucepan.
- Cook on a low heat for roughly 20 minutes until the lentils are cooked. Keep an eye on the lentils, add more water if it gets too dry. Remove from the heat and leave until the squash is cooked.
- Remove the squash from the oven and leave to cool until it’s cold enough to scoop out the flesh from the skin. Stir the squash flesh into the lentils, you can leave it chunky or mash it in.
- Add the lemon juice and the remaining 200ml of water to the pan and bring to a simmer on a low heat to warm through. Season with salt and pepper to taste.
- To garnish, peel the roasted garlic clove and mash with the olive oil, spoon this over the top of the dish. Toast together puffed rice and sunflower seeds and arrange on the top and sprinkle with finely chopped fresh parsley.
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