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Member recipe

Lentils with butternut squash

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Serves 4

Delicious winter salad

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  • 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


    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.
    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.
    3. In a bowl, mix the yoghurt, vinegar and 1 tbsp olive oil. Stir into the lentils with the herbs, zest and juice.
    4. Season and serve.

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