Nutrition and extra info
Nutrition: Per serving
Ingredients
Shallot
shal-lot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
For the lentils
Lentils
len-til
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
For the harissa yogurt
Tahini
ta-hee-nee
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
For the seeds
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Method
First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.
Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.
Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.
Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.
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