Slow-Roasted Squash with Garlic Lentils and Harissa Yogurt

Name: Slow-Roasted Squash with Garlic Lentils and Harissa Yogurt
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Ingredients: 150 g green or Puy lentils; 1 butternut squash, peeled, deseeded, and cut into 2 cm slices; 9 clove garlic; 4 small shallots, skin on; 4 bay leaves; 4 sprig thyme sprigs; 50 ml rapeseed oil; 1 tbsp olive oil; 6 tbsp thick Greek yogurt; 1 tbsp tahini; 1-2 tbsp rose harissa; 2 tbsp pumpkin seeds; 1 tsp cumin seeds; 15 g chopped coriander; 3 pinch sea salt; 1 pinch black pepper

Tender roasted butternut squash sits over earthy green lentils folded with sweet roasted garlic and shallots. A creamy harissa-tahini yogurt adds gentle heat, while cumin pumpkin seeds bring crunch and warmth.

Servings4 Portions

Prep Time5 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

green or Puy lentils
150 g
butternut squash, peeled, deseeded, and cut into 2 cm slices
1
garlic
9 clove
small shallots, skin on
4
bay leaves
4
thyme sprigs
4 sprig
rapeseed oil
50 ml
olive oil
1 tbsp
thick Greek yogurt
6 tbsp
tahini
1 tbsp
rose harissa
1 tbsp
pumpkin seeds
2 tbsp
cumin seeds
1 tsp
chopped coriander
15 g
sea salt
3 pinch
black pepper
1 pinch

Step-by-Step Instructions

Soak the lentils in plenty of cold water for at least 2 hours, or overnight if you have time. When ready to cook, heat the oven to 180°C/160°C fan/gas 4.

Put the squash, 8 unpeeled garlic cloves, shallots, 3 bay leaves, thyme, rapeseed oil, and 1 pinch of sea salt in a roasting tin. Toss well, cover tightly with foil, and roast for 45 minutes.

Remove the foil and roast for another 10 minutes, until the squash is tender and caramelized around the edges. Take the tin out of the oven, then increase the oven temperature to 200°C/180°C fan/gas 6.

While the vegetables roast, drain the soaked lentils and place them in a saucepan with 1 bay leaf, 1 garlic clove, and a pinch of salt. Cover with fresh water, bring to a boil, then simmer for 20-25 minutes until tender but not mushy. Drain, discard the bay leaf and garlic, then toss the lentils with olive oil and black pepper.