Roast butternut squash and green lentil bowls with tahini yoghurt
Sweet roast squash on warm green lentils with a tangy tahini and Greek yoghurt dressing.
- Time50 min
- LevelEasy
- Costabout £1.53 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with half the oil and the cumin and roast for 30 minutes until soft and charred at the edges.
30 min - 2
Rinse the lentils and simmer them in plenty of water for 25 minutes until tender but still holding their shape. Drain well.
25 min - 3
Quickly fry the red onion in the remaining oil for 5 minutes until soft.
5 min - 4
Whisk the yoghurt, tahini, lemon juice and garlic with 2 tbsp water until it pours.
- 5
Mix the lentils with the onion and rocket, then pile into bowls with the squash.
- 6
Spoon over the dressing and scatter with pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.