Butternut squash and lentil samb


  • 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

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.



  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.

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