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For the lentils

For the harissa yogurt

  • 6 tbsp thick Greek yogurt
  • 1 tbsp tahini
  • 1-2 tbsp rose harissa

For the seeds

Nutrition: Per serving

  • kcal475
  • fat28g
  • saturates6g
  • carbs33g
  • sugars11g
  • fibre10g
  • protein18g
  • salt0.3g
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Method

  • step 1

    First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.

  • step 2

    Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.

  • step 3

    Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.

  • step 4

    Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.

Recipe from Good Food magazine, September 2020

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.6 out of 5.12 ratings

JungleGirl

Absolutely delicious! However, tiny portions for a complete meal. I made 3 times the butternut, shallots and garlic, twice the quantity of lentils and made 300g of couscous, and this just about satisfied 7 adults! I also tweaked the recipe a bit: I did not cover the butternut, shallots and garlic…

Sparkle70

Absolutely delicious 😋

wpsychs

Thought this was generally delicious. I would use butternut squash cubes next time just to make it quicker to cook and easier to eat. The hot shallots were a faff to squeeze out, so I might try chopping them up before roasting. I served it with a lamb kofta on the side, and we comfortably have…

Ytropek

I really like the idea of this recipe - combination of butternut squash and puy lentils works very well. Thank you! I'd suggest some minor modifications, though: 1. Don't cover butternut squash with the kitchen foil - it will boil rather than roast. Also - depends on squash - 45min may be too long…

koolk_2009 avatar

koolk_2009

This was really tasty. I used pre cooked puy lentils from a packet. I'm not sure whether you should mix the yogurt with the lentils as in step 3 as it then tells you to serve it on the side. Anyway it was really good.

marianclearyVCai0rJU

Glad you said this. Was really confused!

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