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Roast butternut squash, warm spiced lentils


  • 2                     butternut squash
  • 1bnch               thyme
  • 200grams          lentils
  • 100grams          chick peas
  • 2                     carrots
  • 2                     celeriac
  • 2                     onions
  • 1head               celery
  • 4 cloves            garlic
  • 1tbsp                harissa
  • 4tbsp                Natural Yoghurt
  • 1bnch                coriander
  • 1ltr                   vegetable stock



  1. Cut the squash into ¼ lengths, drizzle with olive oil and season with salt & milled pepper. Roast in the oven with thyme and half the garlic for 30 minutes at 180oc, or until tender to touch.
  2. Soak lentils and chickpeas overnight in cold water. Dice all vegetables in a 1cm dice crush the garlic and sweat off in a heavy based pan, add the harissa chickpeas and lentils, gentle saute  for a further 5 minutes add vegetable stock bring to the boil, then simmer for thirty minutes or until lentils and chickpeas are cooked.
  3. To serve place 2 pieces of the squash on the plate spoon on a generous portion of warm lentil salad.
  4. Garnish with drizzled natural yoghurt and picked coriander