This lightly spiced dish is high in healthy plant protein and can be served with the roasted butternut squash and onions or/and with cauliflower rice if you prefer.
Spicy Lentils with Roasted Butternut Squash GF SCD
250g yellow split peas, puy or brown lentils
500ml water
2 medium onions
1 garlic clove crushed
4-6 tblsps organic passata
40g sun dried tomatoes
300ml water
2 tsps dried thyme
2 tsps mustard seeds
2 tsps garam masala
1 tsp ground cumin
2 tblsps chopped fresh parsley or coriander
a pinch of cayenne pepper
extra virgin olive oil
sea salt and freshly ground black pepper
Roasted Butternut Squash
1 large butternut squash
2 small red onions
1 garlic clove crushed
extra virgin olive oil
sea salt and freshly ground black pepper
Cauliflower Rice
1 medium cauliflower
¼ medium white or yellow onion
freshly ground sea salt and black pepper
½ tblsp extra virgin olive oil.
- Soak the split peas or lentils according to the instructions for soaking and cooking lentils. Throw away any stones or discoloured lentils then rinse well and cook until tender, this varies depending on the type of lentil you are using but it can take anywhere between 30 minutes and an hour, adding more water if necessary.
- Meanwhile, prepare the roasted butternut squash. Set the oven to 200°C. Slice the squash in two lengthways and spoon out the seeds. Peel the skin,chop into small cubes and tip into a bowl. Add the crushed garlic, 1 to 2 tablespoons of extra virgin olive oil, salt and pepper and mix together.
- Tip into a roasting pan and place in the oven. Slice the red onions into thin slices.
- Add these to the butternut squash after about 20 minutes and give the vegetables a good stir. The butternut squash will take about 45 minutes to an hour to cook. Stir the roasting vegetables a few times whilst cooking.
- Heat a tablespoon of extra virgin olive oil in a deep frying pan. Peel and chop the white onions finely.
- Add the onions to the pan with the crushed garlic and cook for about 10 minutes over a low heat, stirring regularly. Add the mustard seeds, cumin, garam masala and cayenne pepper and cook for a further 2 minutes.
- Chop the sun dried tomatoes finely.
- Add the sun dried tomatoes to the pan and stir. Sprinkle on the dried thyme, tip in the cooked lentils or split peas, pour on the passata and 300ml of water and cook gently for about 20 to 30 minutes adding a little more water if necessary.
- Make the cauliflower rice according to these instructions.
- When cooked take the butternut squash out of the oven.
- Sprinkle the lentils with chopped parsley or coriander and servee with the roasted butternut squash and/or cauliflower rice.
