- 1 bay leaf
- 200g Puy lentils
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 ½ lemons, 1 juiced, ½ cut into wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 20g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large sage leaves, torn
- 500g butternut squash or another autumn squash, peeled and cut into bite-sized pieces
- 100g kale, stems removed and leaves torn into bite-sized pieces
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 tbsp roughly chopped flat-leaf parsley
- 2 tbsp toasted hazelnuts, roughly chopped
Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.
Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.
Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.