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