Lentil Chilli with Butternut Squash
Makes enough for six
If you want to serve this with rice I would recommend brown rice in the interest of healthy eating
125gm Green Lentils, rinsed and drained
125gm Brown Lentils, rinsed and drained
2 medium Onions, diced
3 Garlic cloves, finely chopped
2 tsp ground Cumin
2 tsp Hot smoked Paprika
2 tsp Oregano
1 tsp Chilli powder
2 Red Peppers, chopped into bite-sized pieces
400gm Butternut squash, cubed
2 x 400gm tins Chopped Tomatoes
70gm Tomato Pureé
500ml Vegetable stock
1 x tin of Black Beans (or pinto or kidney), drained and rinsed
Preheat the oven to 180°C
Fry the onion in a little oil until soft, add the garlic and spices and cook for another 30 seconds to release the flavour. Add the tomato pureé, lentils, stock, season well, bring to a simmer and cook for 10 minutes. Add the peppers and chopped tomatoes, turn the heat down, cover with a lid a leave to simmer, stirring occasionally. Check to see the level of liquid and add some water/ stock if necessary.
Toss the squash in some oil, salt and pepper and roast in the oven for 20 – 25 minutes.
Check the lentils are cooked through, add the now cooked squash, stir well and add the beans. Cook for a further 5 minutes.
Serve with whatever toppings you fancy – chopped coriander, avocado, chopped spring onions, etc