Butternut squash and lentil samb
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.
SERVES: 6 AS A MAIN DISH OR 12 AS A SIDE DISH
- Preheat the oven to 220°C/200°C fan/Gas 7.
- 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.
- 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.
- Add the squash to the lentils, season with salt and pepper, stir in the mustard and parsley and serve hot.
TIP - Do not season the lentils before they are cooked as this will make the outer skins tough.
PREPARE AHEAD - This can be made up to a day ahead, kept in a covered container in the fridge and reheated.
This recipe is taken from: Mary Berry's Absolute Favourites