125g puy lentils 200ml coconut milk 80g roasted butternut squash 1 medium pepper 2 tbsp oil 1 chilli 2 cloves garlic 100g goats cheddar to serve: avocado and tomato salad with basil
Simple, Vegetarian friendly, low fat, Gluten free; basically its bloody tasty and pretty healthy but doesn’t look quite so pretty. I originally saw this recipe on Hello Magazines website (I have no idea what procrastination led me there) but have amended it ever so slightly.
Chop the butternut squash into bite friendly squares and roast in the oven for 20 mins with a sprinkling of salt, pepper and oil. Whilst that bakes add the lentils to a pan of water and bring to the boil, turn to a low heat and simmer for 10 mins. Throw the oil into a large frying/wok thingy and add the crushed/finely chopped garlic and the sliced chilli. Then add in the pepper (this needs to be about the same size bites as the squash) and fry until it all starts to soften and smell gooood. When the lentils have cooked, drain and add to the garlic, pepper mix. Pour in 80ml of the coconut milk and simmer gently for 5-10mins.
Pull the squash out of the oven and add your lentil mix to it. Pour over the remaining coconut milk and place back into the oven for 15 mins.
Add the grated goats cheddar to it and place back in the oven for 5 mins until it’s all melted. Serve it up with salad (I was making use of an overly ripe avocado) but I have had steamed pak choi with it too which went really well.