Lentils and Squash


“This is an adaptation of Hugh Fearnley-Whittingstall recipe (from River Cottage, every Day book). The recipe is called “lentil and Squash pasties”. I am not that fond of pasties, so I have adpated this and serve it with either rice or potatoes….I have doubled the ingredients, cooking for two meals at once :-).

I love the contrast between the sweetness of the squash, and the sharpness of the mustard!” Nadia


  • 2 carrots, finely chopped
  • 500g butternut or other squash, chopped into 1cm dice.
  • 1 large onion, finely chopped
  • 3 celery stalks, finely chopped
  • 2 garlic cloves, finely chopped (I put 5, I love garlic!)
  • 250g green or brown lentils
  • 600ml stock (any kind, I used beef)
  • 2 tablespoon rapeseed or olive oil
  • 4 teaspoons apple balsamic or other balsamic vinegar
  • 4 teaspoons hot english mustard
  • Sea salt and pepper
  • 200g of lardons (My add-on, not in original recipe!)

Additional ingredients in original recipe that I have not used, provided here for completeness:

  • 200ml white wine
  • 2 Bay leaves
  • A sprig of thymes


  1. Heat the oil in a saucepan. Add the onion, celery, carrots, garlic and some salt & pepper.
  2. Cook gently for 10-15 minutes until soft.
  3. Optional: add the wine if using it, and let it bubble away to nothing.
  4. Add the lentils and stock, season well.
  5. Optional: Add the bay leaf and thyme, if using.
  6. Stir well, cover, and simmer gently for about 10 minutes.
  7. Add the squash and lardons and simmer for another 20 minutes or until both lentils and squash are tender.
  8. Stir in the balsamic vinegar and mustard and check the seasoning.

Serve with rice/potatoes/couscous.

Bon appetite!