It's that time of year when you just want something easy and tasty. I've recently discovered that you can buy pre-cooked puy lentils with nothing but salt added, which makes things even easier still! I use the microwave in this recipe just to save electricity and speed things up, but using a conventional oven is always an option.
This is a wonderfully nutty and sweet dish thanks to the nuttiness of the lentils and the sweetness of the vegetables.
Ingredients
1/2 butternut squash
2 small red onions
2 beetroot
1 red pepper
100g cooked puy lentils
2 tbsp olive oil
100g feta cheese (optional)
Method
Turn the oven on to 180 degrees.
Chop the vegetables into 2cm/1 inch squared pieces. There's no need to peel a butternut squash, just deseed it and chop it up as it is. If that's good enough for Jamie Oliver, then it's good enough for me!
Cook the vegetables in the microwave on full power in a loosely covered dish for five minutes so they start to cook, then transfer them to an ovenproof dish, add a drizzle of olive oil and cook for a further 20 minutes. (If you don't microwave them first they will probably need around 40 minutes.)
Meanwhile open the feta, I usually rinse it well in cold running water to remove the brine and pat it dry with paper towels. Cut it into cubes and put these in the oven too on greaseproof paper for around 10-15 minutes.
When the feta is lightly browned and the vegetables are soft and starting to caramelise (i.e. turn slightly brown and gooey) remove them from the oven and gently stir them into the lentils. You can add extra virgin olive oil as a dressing before serving if you like - which I do.
This is a wonderfully nutty and sweet dish thanks to the nuttiness of the lentils and the sweetness of the vegetables.
Ingredients
1/2 butternut squash
2 small red onions
2 beetroot
1 red pepper
100g cooked puy lentils
2 tbsp olive oil
100g feta cheese (optional)
Method
Turn the oven on to 180 degrees.
Chop the vegetables into 2cm/1 inch squared pieces. There's no need to peel a butternut squash, just deseed it and chop it up as it is. If that's good enough for Jamie Oliver, then it's good enough for me!
Cook the vegetables in the microwave on full power in a loosely covered dish for five minutes so they start to cook, then transfer them to an ovenproof dish, add a drizzle of olive oil and cook for a further 20 minutes. (If you don't microwave them first they will probably need around 40 minutes.)
Meanwhile open the feta, I usually rinse it well in cold running water to remove the brine and pat it dry with paper towels. Cut it into cubes and put these in the oven too on greaseproof paper for around 10-15 minutes.
When the feta is lightly browned and the vegetables are soft and starting to caramelise (i.e. turn slightly brown and gooey) remove them from the oven and gently stir them into the lentils. You can add extra virgin olive oil as a dressing before serving if you like - which I do.
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