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

Nutrition per serving

  • kcal 362
  • fat 16g
  • saturates 4g
  • carbs 35g
  • sugars 6g
  • fibre 9g
  • protein 16g
  • salt 0.1g


  • 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


  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.

Suggested recipes from this collection...