Lentils and squash on baked potatoes

I was flipping through Hugh Fearnley-Whittingstall’s brilliant “River Cottage Everyday” on the hunt for something new to try and wanting to use some of the zillions of green lentils I found lurking in the cupboard and came across his recipe for lentil and squash pasties. I opted out of the inherent faffery of puff-pastry making, and instead slapped this tasty mess on some baked potatoes.

We are normally a household who views a meatless meal as a meal wasted, but this was just the ticket for a blustery autumn evening when we wanted something warm and tasty. With apologies to Mr. H F-W, here’s my take (with plenty for leftovers):

Ingredients:
2 tbsp olive oil
2 small onions, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
2 garlic cloves, finely chopped
200 ml white wine
200 g green lentils
600 ml vegetable stock
2 bay leaves
Sprinkle of dried thyme
1/2 large butternut squash, chopped into 1 cm dice
4 tsp balsamic vinegar
4 tsp English mustard
Sea salt and freshly ground pepper
2 large baking potatoes

Method:
Prick potatoes with fork a few times and microwave for 8 minutes, then transfer to 220c oven for 40 minutes
While potatoes are cooking, heat oil in large saucepan, add onion, celery, carrot, garlic, and some s & p, cook gently for 10-15 minutes until soft.
Add the wine, let it bubble away to nothing.
Add lentils and stock, season, the add bay leaves and thyme. Simmer for 10 minutes, covered.
Add the squash and simmer for 20 minutes.
If it looks wet, drain away most of the liquid, then add balsamic and mustard.
Serve over baked potatoes.

Half-assed tip:
Peeling squash sucks. Make it suck less by putting squash in a pot, adding boiling water, and letting simmer, covered, for 3-5 minutes. This cooks and softens the skin without cooking the squash itself and makes it way easier to peel.

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Published in: on October 18, 2011 at 8:19 pm  Leave a Comment  
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