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Puy lentils, squash & kale

This hearty salad is iron-rich and full of autumn flavours - serve on its own or as a Sunday roast side dish

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 362
  • Carbohydrates 35
  • Saturated Fat 4
  • Sugar 6
  • Protein 16
  • Fat 16
  • Fibre 9
  • Salt 0.1

Nutrition per serving

  • Calories 362
  • Carbohydrates 35
  • Saturated Fat 4
  • Sugar 6
  • Protein 16
  • Fat 16
  • Fibre 9
  • Salt 0.1

Ingredients

  • 1 bay leaf
  • 200g Puy lentils
  • 2 tbsp olive oil
  • 1 ½ lemons, 1 juiced, ½ cut into wedges, to serve
  • 20g butter
  • 2 large sage leaves, torn
  • 500g butternut squash or another autumn squash, peeled and cut into bite-sized pieces
  • 100g kale, stems removed and leaves torn into bite-sized pieces
  • 1 tbsp roughly chopped flat-leaf parsley
  • 2 tbsp toasted hazelnuts, roughly chopped

Method

  1. Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.

  2. Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.

  3. Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.

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