An alternative to a rice risotto, this version uses nutritious yellow lentils, which are not only delicious but rich in fibre. A creamy coconut sauce makes this recipe a great winter warming dinner.
- 1 butternut squash, cut in half lengthways
- 2 tbsps oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp cumin
- ¼ turmeric
- ½ tsp smoked paprika
- 1-2 cups water or vegetable stock
- 150g yellow lentils
- 1 tsp salt
- Black pepper
- 165ml coconut milk
- Roast butternut squash in oven at 190C until you can scoop the squash out with a spoon, approx. 40 – 45 minutes. Scoop out the squash and add at step 5
- Heat oil in a pan and sauté garlic and onion until soft, about 4 minutes.
- Add cumin, turmeric, paprika and toast for 1 minute, stirring frequently.
- Reduce heat slightly and add water/vegetable stock as well as the lentils. Cover, and gently simmer until almost cooked through (we still want the lentils to have a subtle bite to them), for approx. 15-20 minutes, stirring occasionally.
- Add the scooped out squash and coconut milk, stirring well to combine. Heat uncovered for 4–5 more minutes, just until the mixture thickens.
- Serve inside the butternut squash, and top with coconut cream/yoghurt, fresh herbs and seeds if you wish. A crumb made from oats and nutritional yeast for a cheezey topping works great too!