Lentils with squash and spinach

A new discovery, this lentil dish is both comforting and fresh-tasting, thanks to being flavoured with orange peel and juice. The idea came from the beginning of a Lindsey Bareham recipe in her column for The Times, which Irene found online. The introduction and ingredients made it sound delicious, but the rest of the recipe was for subscribers only, so the method below is our guesswork (and the sage and fresh chilli our additions). So far, we have had it hot with sausages and pan-fried pheasant breast (separately, obviously) and at room temperature with salad and goat’s cheese. I plan to polish off the leftovers with some ham for lunch tomorrow, and Lindsey Bareham also recommends it cold with hard-boiled eggs.

These quantities make enough for 3 servings, or 4 as the accompaniment to something more substantial.

1 large onion
3 tbsp rapeseed or olive oil
2 oranges
1 cm piece dried chilli
150g puy lentils
1 bay leaf
3 sage leaves (optional)
300ml chicken or vegetable stock
250g butternut squash
100g spinach
1 fresh red chilli to serve (optional)

Heat the oven to 210°C. Chop the butternut squash into bite-sized chunks and toss in 1 tbsp olive oil. Season with salt and pepper and spread on a baking tray. Roast for about 20-25 minutes until tender. I tend to roast more butternut squash than I need for one recipe, as there are lots of recipes that you can then make easily, such as soup, pumpkin rice, squash with aubergine sauce, salad with mushrooms or risotto.

Softening onions for lentils with squash and spinachCut the onion in half and slice thinly. Heat 2 tbsp of the oil in a frying pan over medium heat and cook the onions slowly with a good pinch of salt, stirring regularly and reducing the heat if they start to show any sign of browning. After about 10-15 minutes, they should be soft and golden – rapeseed oil gives them a particularly lovely colour.

Add the lentils and stir them in to coat them with the oil. Pare several long strips of orange rind and add them to the pan with the dried chilli, bay leaf and the sage leaves torn into strips. Stir and cook for another minute or two, then add the hot stock to the pan.

Lentils with squash and spinach 2

I used 1 tsp of Marigold bouillon made up with 250ml of boiling water, but found I needed to add a little more water. Bring to the boil, then cover with a lid, turn down the heat and simmer for 15 minutes, checking after 10 minutes in case you need to add a little more water.

Wash the spinach and squeeze the juice of the oranges. After 15 minutes the lentils should be nearly tender – if not, give them another few minutes. Season to taste with salt and pepper, then add the spinach to the pan (if you’re using previously roasted, cold squash as I was, add it at this stage to warm through).

Adding spinach and squash to the lentils

Put the lid back on and cook gently for another 3-5 minutes until the spinach has wilted. By now, the squash should be ready to come out of the oven. Stir the spinach into the lentils, add the orange juice and the squash if you are  haven’t already done so. Give it a final stir and check the seasoning, then serve hot, warm or cold. It may not look elegant, but it is delicious!

Lentils with squash and spinach

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