This dish is from Ottolenghi’s new book SIMPLE (which by the way is the best book ever!) and I made this dish on one of our veggie nights! I love love loveee lentils and butternut squash really makes a dish so autumnal.
1 large butternut squash, I cut this into strips
2 red onions, cut into 3cm wedges
3 tbsp olive oil
235g ready cooked Puy lentils
1 large lemon, zest and juice
1 garlic clove, crushed
5g parsley leaves
5g mint leaves
10g tarragon leaves
Optional, 1 aubergine, chopped (I used this to bulk it out slightly as it was a main meal for 3) and rocket.
** I changed the method slightly to suit me – you can find the original in his book SIMPLE!
Heat the oven to 220 degrees celsius.
Line the squash and onions on a lined baking tray, drizzle with 2 tbsp olive oil and salt and pepper. Heat in the oven for 25-30 minutes.
Meanwhile in a pan, fry the aubergine gently for 20 minutes or so (without oil).
Then, heat the puy lentils (in the microwave or on the hob) and then place in a large bowl with the lemon zest and juice, garlic, herbs and 1 tbsp of olive oil.
Add the squash and onion to the lentils and stir gently. Transfer to a serving bowl with the rocket and aubergine and dot with dolcelatte, drizzle with oil and serve.
I love all of Ottolenghi’s recipes, I really recommend this one it was so tasty! The cheese melted slightly on the top and it really made it! Let me know if you make it too!
Love, A x