Squash salad with spiced lentils

Olive - - COOK -

1 HOUR | SERVES 6 | EASY V LC GF green lentils 275g, rinsed and drained wal­nuts 50g but­ter­nut squash 1, peeled, de­seeded

and cubed olive oil 3 tbsp onion 1 large, halved and sliced red chilli 1, de­seeded and sliced ground cumin 1 tsp ground turmeric 1 tsp pa­prika 1 tsp

gar­lic 2 cloves, crushed

chopped to­ma­toes 400g tin

sugar (any kind) a pinch flat-leaf pars­ley a large hand­ful, chopped co­rian­der a small hand­ful, finely chopped lemon 1/2, juiced

feta 200g, crum­bled crusty bread to serve

• Put the lentils in a large pan, cover with cold wa­ter, add a pinch of salt and bring to the boil over a medium-high heat. Once boil­ing, re­duce the heat and sim­mer for 20-30 min­utes or un­til ten­der. Drain well.

• Mean­while, dry-toast the wal­nuts in a small fry­ing pan over a low heat un­til browned.

• Heat the oven to 190C/fan 170C/gas 5. Ar­range the squash cubes on a bak­ing sheet, toss with 2 tbsp of the oil and sea­son. Roast for 30-35 min­utes or un­til ten­der, turn­ing half­way.

• Heat the re­main­ing oil in a large pan over a low heat. Cook the onion for 5 min­utes un­til soft. Add the chilli, cumin, turmeric, pa­prika, gar­lic and a pinch of salt, and cook, stir­ring, for 1 minute. Add the to­ma­toes, sugar, 1/2 the pars­ley, 1/2 the co­rian­der and a pinch of salt. Sim­mer, un­cov­ered, for 20 min­utes, stir­ring in the cooked lentils for the fi­nal 5 min­utes of cook­ing time, to warm through.

• Stir in the roasted squash, the re­main­ing herbs and a squeeze of lemon juice. Taste and ad­just the sea­son­ing if nec­es­sary.

• Crum­ble over the feta, add the wal­nuts and serve with plenty of crusty bread, if you like.

PER SERV­ING 382 KCALS | FAT 19.1G SATURATES 6.1G | CARBS 29.5G | SUG­ARS 9G FI­BRE 9.1G | PRO­TEIN 18.3G | SALT 0.9G

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