LENTILS WITH SQUASH RECIPES
SPICED SQUASH KITCHARI (INDIAN SLOW-COOKED RICE AND LENTILS)
Kitchari (Indian slow-cooked rice and lentils) makes a filling vegan dinner for 4. Add roast squash, coconut yogurt and a squeeze of lime. Next time: Try GBBO star Chetna Makan’s Bengali khichdi.
Provided by Esther Clarke
Total Time 40 minutes
Cook Time 4
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the oven to 180ºC fan/gas 6. Toss the squash on a baking tray with 1 tbsp of the oil and some salt. Roast for 20-25 minutes or until tender.
- Meanwhile, tip the rice and lentils into a sieve and rinse under cold water for a few minutes or until the water turns from cloudy to clear.
- Heat the remaining oil in a saucepan, add the onion and a pinch of salt and fry over a medium heat for 8-10 minutes. Add the ginger, garlic and spices, then cook for 1 minute. Stir in the lentils, rice and stock. Bring to a simmer and cook over a low-medium heat, covered, for 25 minutes, stirring regularly. Add a splash more water if it starts to thicken too much.
- Stir the spinach into the rice and let it wilt for a couple of minutes. Season to taste, then share among bowls, top with the squash/pumpkin and, if you like, serve with yogurt, chilli flakes and lime wedges for squeezing
Nutrition Facts : Calories 67.4g (10.8g sugars), FatContent 10.7g (1.7g saturated), ProteinContent 19g , CarbohydrateContent 67.4g (10.8g sugars), FiberContent 9.2g
ROASTED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food. You can also serve this versatile veg with pasta, in salads, soups and traybakes.
Provided by Good Food team
Number Of Ingredients 1
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