This recipe was a result of improvising the night before a staff picnic. I wanted to make a veggie dish for my friends at work. It went down very well.
- 1 Medium sized butternut squash (mine weighed 963g)
- 260g puy lentils
- 780ml vegetable stock
- 100g feta cheese
- 1 1/2 tsp mixed dried herbs
- 1 bay leaf
- 1 red pepper
- 1 small onion
- 2 gloves of garlic
- 1 1/2 tbs olive oil
- Black pepper
- Rocket leaves
Pre-heat the oven to 180°C. Peel the butternut squash then cut into small chunks, cut the red pepper into thick slices. Place the butternut squash and red pepper into a large roasting tin with the 2 gloves of garlic, 1 tsp of mixed herbs and black pepper. Coat all of the vegetables in 1 tbs of olive oil then place into the pre heated oven for 45 mins (making sure to check throughout).
Whilst the vegetables are roasting start preparing the lentils. Finely slice the small onion. Heat 1/2 tbs of olive oil into a large saucepan add the onion, 1/2 tsp of mixed herbs, the bay leaf and black pepper cook until the onion has softened.
Add the lentils to the saucepan and coat in the olive oil, add the vegetable stock and simmer for 25-30 mins or until the stock has been absorbed and the lentils have softened.
Once the butternut squash and red pepper has been perfectly roasted remove from the oven and set aside. Take out the 2 gloves of roasted garlic from the roasting tin and squeeze into the lentils (be careful as they will be hot).
Combine the butternut squash and red pepper with the lentils, then crumble over the feta cheese. Serve with rocket leaves.
Can be eaten hot or cold.