Lentils with butternut squash
Serves 4
Easy
Total time:
Delicious winter salad
Skip to 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
Method
step 1
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.step 2
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.step 3
In a bowl, mix the yoghurt, vinegar and 1 tbsp olive oil. Stir into the lentils with the herbs, zest and juice.step 4
Season and serve.
