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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

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