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    Roasted squash & lentils with herb dressing

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    Roasted squash & lentils with herb dressing

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    1/2 golden butternut squash, deseeded and cut into 1cm slices
    3½ tbsp olive oil
    25g pack flat leaf parsley, finely chopped
    1/2 x 25g pack mint, leaves only, finely chopped
    1/2 x 25g pack coriander, finely chopped
    1 tbsp finely chopped shallot
    1 clove garlic, finely chopped
    8 cocktail gherkins, finely chopped
    1 tbsp sherry vinegar
    2 x 250g packs Puy lentils

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Toss the butternut slices in 1/2 tbsp olive oil and spread evenly on a large baking sheet lined with baking parchment. Season and roast for 25 minutes.

    2. Meanwhile, mix the herbs, shallot, garlic, gherkins, vinegar and remaining 3 tbsp oil together until well combined. Season and set aside.

    3. Cook the lentils according to pack instructions, then spread onto a platter. Top with the butternut squash and sprinkle over the herb dressing, then serve immediately. 

    Your recipe note

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    Cook’s tip Resist the urge to add too much salt to the salsa verde – the gherkin adds plenty of salty flavour. Reducing your salt intake can also help lower your blood pressure. High blood pressure, like high cholesterol, is a risk factor for heart disease. For information and tips to look after your heart health go to waitrose.com/healthyheart. 

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