Bay Lentils with Squash & Pumpkin

Serves 2

Bay Lentils with Squash and Pumpkin

This is a hearty, tasty meal where the sweetness of squash and pumpkin compliment the earthy flavor of lentils and bay. For best results, use the best quality olive oil to drizzle over the dish at the end.


350g peeled and diced (equal amounts of) butternut squash and pumpkin
olive oil
salt
1 onion, peeled and finely diced
3 cloves garlic, peeled and finely diced
1 dried bay leaf
130g baby spinach
1 tin cooked lentils, drained
freshly ground black pepper


Preheat the oven to 180°C.

Use a sharp knife to cut the butternut and pumpkin into smaller, even-sized pieces. Spread out evenly onto a large baking tray and drizzle over a little olive oil. Season with salt and place the tray into the oven for 35-40 minutes, or until the pieces are caramelised on the outside and sufficiently softened when pierced.

In the meantime, drizzle some olive oil in a large non-stick pan or wok and gently fry the onion and bay leaf until the onions become translucent and start to caramelise. Add the garlic and cook until the garlic softens.

Add the baby spinach and cook until the leaves have wilted completely. Use your spatula or wooden spoon to ‘chop’ the spinach as it cooks. Try and do so without breaking up the bay leaf.

Tip in the drained, cooked lentils to stir the mixture until the lentils have gently warmed through.

Drizzle a little more olive oil over the lentil spinach mixture and serve the roasted butternut and pumpkin pieces over. Season the whole lot with freshly ground black pepper (and additional salt, if needed).