Butternut Squash And Lentil Samb

Serves: 6
Inspired by the South Indian Sambar, or lentil-based vegetable stew, this colourful dish is lovely served warm with chops or fish, or on its own with bread. It can also be eaten cold as a salad.

Ingredients

  • 4 tbsp olive oil
  • 2 large onions, chopped
  • 1 leek, sliced
  • 5 garlic cloves, crushed
  • 1 red pepper, deseeded and diced
  • 250g (9oz) dried Puy lentils, rinsed
  • 100ml (3½fl oz) white wine
  • 600ml (1 pint) chicken or vegetable stock
  • 1 large butternut squash (about 800g/1¾lb), peeled, deseeded and cut into 2cm (¾in) chunks
  • 1 tbsp Dijon mustard
  • 3 tbsp chopped parsley
  • salt and freshly ground black pepper

Instructions

  • 1
    Preheat the oven to 220°C/200°C fan/Gas 7.
  • 2
    Heat 2 tablespoons of the oil in a deep frying pan, add the onions, leek, garlic and red pepper and fry over a medium-high heat for 5 minutes until starting to soften. Stir in the lentils (see tip), pour in the white wine and stock and bring to the boil, stirring. Cover with a lid, lower the heat and simmer for 40–45 minutes or until the lentils are tender. Remove the lid for the last 5–10 minutes if there is still a lot of liquid.
  • 3
    Meanwhile, pour the remaining oil into a large roasting tin, add the squash, tossing to coat in the oil, and season with salt and pepper. Roast in the oven for 25–30 minutes or until golden and tender.
  • 4
    Add the squash to the lentils, season with salt and pepper, stir in the mustard and parsley and serve hot.
  • Mary's Tips

  • 1
    Do not season the lentils before they are cooked as this will make the outer skins tough.
  • Prepare Ahead

  • 1
    This can be made up to a day ahead, kept in a covered container in the fridge and reheated.

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