Squash and Rosemary Lentils
By OcadoLife
Published on 23 December 2024
“This super-affordable vegan Squash and Rosemary Lentils is a healthy big-batch dish that you can freeze and look forward to on a rainy day,” says feel-good food champion and author of Real Healthy Melissa Hemsley. “It’s cosy and comforting and a fantastic way to enjoy butternut squash, pumpkin or any of the squash family, giving you 3 of your 5 a day.”
Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 large garlic cloves, crushed or grated
- 3 celery sticks, finely chopped
- 2 tsp chopped rosemary (or 1 tsp dried), plus 2 rosemary sprigs
- 1 pinch sea salt
- 1 pinch chilli flakes (optional)
- 800g butternut squash, peeled and chopped into bite-size pieces
- 250g red lentils, rinsed well
- 1 (400g) tin chopped tomatoes
- 1.2 litres low-salt vegetable stock
- 120g vegan feta, crumbled (optional)
Method
Step 1
Heat the oil in a large pan, add the onion and fry over a medium heat for 10 mins, or until softened.Step 2
Stir in the garlic, celery, chopped rosemary, rosemary sprigs, a pinch of sea salt, some black pepper and the chilli flakes (if using); cook for 2 mins more. Remove the crispy rosemary sprigs and set aside.Step 3
Add the squash, cook for a few mins, then tip in the lentils, tomatoes and stock; mix well. Cover and simmer for 30 mins or until the squash is tender, stirring occasionally to ensure the lentils don’t catch – add a splash of hot water or more stock to loosen if needed.Step 4
Season to taste, then divide between bowls and crumble over the feta, if using; garnish with the rosemary sprigs.