Slow-roast squash & garlic lentils with harissa yogurt
Bring out the sweet flavour of butternut squash by slow-roasting it and serving it with gently spiced lentils for a delicious veggie main
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Prep:5 mins
Cook:55 mins
plus at least 2 hrs soaking - Easy
Nutrition per serving
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kcal 475
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fat 28g
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saturates 6g
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carbs 33g
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sugars 11g
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fibre 10g
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protein 18g
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salt 0.3g
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
Method
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.
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.
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.
Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.
