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Slow-roast squash & garlic lentils with harissa yogurt

Slow-roast squash & garlic lentils with harissa yogurt served on a plate

Slow-roast squash & garlic lentils with harissa yogurt

Name: Slow-roast squash & garlic lentils with harissa yogurt
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: Serves 2-4
Ingredients: 1 butternut squash peeled, deseeded and cut into 2cm slices; 8 garlic cloves skin on; 4 small shallots skin on; 3 bay leaves; a few sprigs of thyme; 50ml rapeseed oil; handful of chopped coriander; 150g green or puy lentils; 1 bay leaf; 1 garlic clove; drizzle of olive oil; 6 tbsp thick Greek yogurt; 1 tbsp tahini; 1-2 tbsp rose harissa; 2 tbsp pumpkin seeds; 1 tsp cumin seeds; ½ tsp rapeseed oil

Rosie Birkett

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Serves 2-4

Easy

Prep: 5 mins

Cook: 55 mins

plus at least 2 hrs soaking

A star rating of 4.5 out of 5.13 ratingsRate

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Bring out the sweet flavour of butternut squash by slow-roasting it and serving it with gently spiced lentils for a delicious veggie main

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 butternut squash

peeled, deseeded and cut into 2cm slices
8 garlic cloves

skin on
4 small shallots

skin on
3 bay leaves
a few sprigs of thyme
50ml rapeseed oil
handful of chopped coriander

For the lentils

150g green or puy lentils
1 bay leaf
1 garlic clove
drizzle of olive oil

For the harissa yogurt

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

For the seeds

2 tbsp pumpkin seeds
1 tsp cumin seeds
½ tsp rapeseed oil

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Nutrition: Per serving

kcal475
fat28g
saturates6g
carbs33g
sugars11g
fibre10g
protein18g
salt0.3g

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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A star rating of 4.5 out of 5.13 ratings

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