04th Sep 2019
Beluga lentils are black, tiny and round and hold their shape well when cooked (unlike other lentils, which can become mushy). I love to sauté them and pair them with roasted butternut squash, because of its sweet, nutty taste. Try whipping up a larger batch for leftovers during the week.
Sautéed Beluga Lentils and Butternut Squash
Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes | Serves 2
For the butternut squash
420g cubed, peeled butternut squash
1 tbsp olive oil
2 tsp dried oregano
1 tsp curry powder
sea salt and freshly ground black pepper
For the lentils
150g dried black beluga lentils, rinsed
1 tbsp olive oil
1 tbsp minced garlic
½ small red onion, diced
1 tbsp cider vinegar
juice of ½ lime
1 tsp Dijon mustard
1½ tbsp dried basil
1 tbsp parsley flakes
50g rocket or other greens
To make the butternut squash, preheat oven to 220°C/200°C fan/gas mark 7. Line a baking sheet with baking parchment.
In a large bowl, toss together the squash, olive oil, oregano, curry powder and salt and pepper to taste, until the squash is evenly coated. Spread the squash in a single layer over the prepared baking sheet. Roast for 30-35 minutes, until tender and golden brown, flipping once halfway through the cooking time. Remove from the oven and set aside.
To make the lentils, in a small saucepan, bring 375ml water to a boil. Add the lentils and a pinch of salt, reduce the heat to maintain a simmer and cook, uncovered, for 25-30 minutes, until tender. Drain in a colander. Rinse and drain.
In the same saucepan, heat the olive oil over medium heat. Add the garlic and cook until the garlic is lightly crisp. Add the lentils and cook, stirring occasionally, for about 5 minutes, or until warmed through. Transfer the lentils to a medium bowl.
Add the red onion, vinegar, lime juice, mustard, basil and parsley and toss to combine. Add the roasted squash and the rocket and toss again.
Transfer to a serving dish and serve.
Extracted from The Greenprint by Marco Borges (HQ by HarperCollins, approx €21).
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