Puy lentils, squash & kale

2 of 5-a-day autumn butternut squash fibre folate gluten free iron kale puy lentil salad

N/A

Source

Ingredients

1 bay leaf

200g puy lentils

2 tbsp olive oil

1 ½ lemons , 1 juiced, 1/2 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

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.

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.

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.