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I consider this dish as a layered tray bake because the elements and flavour components are added at totally different phases of cooking.
Any dried lentils can be utilized right here – I used brown lentils as a result of I had them readily available, however inexperienced French lentils or black beluga lentils would work simply as nicely.
I added ricotta to this dish – feta or pan-fried halloumi may also be used.
READ MORE:
* Recipe: Lemony Herbed Lentils with Rainbow Roasties, Golden Pan-Fried Fish
* Recipes: One pot pasta and comforting Red Lentil Dahl
* Recipe: The Ultimate Chilli Con Carne
Nicola Galloway
Consider this dish as a layered tray bake, because the elements and flavour components are added at totally different phases of cooking.
Pumpkin, broccoli & lentil tray bake with fast pickled onions
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves 4-6 as a aspect
Components
½ cup (100g) dried lentils (or 400g can of lentils)
½ purple onion, thinly sliced
2 tbsp lemon juice
Salt and chilli flakes
½ butternut squash or one other squash (about 500g)
2 tbsp olive oil
About 250g broccoli florets
1 tsp floor cumin
8 dried dates, roughly chopped
About 100g ricotta or feta, crumbled
Methodology
Preheat the oven to 200C.
If cooking the lentils, rinse nicely and place right into a saucepan. Cowl with 2 cups water and convey to a boil, simmer for Quarter-hour till simply tender. Drain.
Put together the pickled onions. Place the sliced onion right into a bowl, add 1 tablespoon lemon juice and a pinch of salt. Therapeutic massage briefly together with your fingers and put aside to melt.
Slice the squash into wedges, take away the seeds and minimize into bite-sized items – I depart the pores and skin on, however you may take away if most well-liked. Place onto a big roasting tray, drizzle with 1 tablespoon olive oil and add a pinch every of salt and chilli flakes (optionally available if cooking for chilli-sensitive palates). Toss nicely and unfold out in a single layer. Roast for 10 minutes.
Whereas the pumpkin is roasting, steam or blanch the broccoli for five minutes till al dente (if cooking dried lentils, the broccoli might be added to the pan within the final 5 minutes of cooking). As soon as the lentils and broccoli are cooked and drained, place right into a bowl and add the additional 1 tbsp olive oil, cumin and dates. Toss to mix.
Take away the pumpkin from the oven and add the lentil combination to the tray. Toss to mix and unfold out evenly. Roast for one more 10-Quarter-hour till the pumpkin is tender. Take away from the oven and squeeze over 1 tablespoon of lemon juice.
Dot with the ricotta or feta and serve with the pickled onion on the aspect. This makes a pleasant weekend lunch or aspect to dinner.
Nicola Galloway is an award-winning meals author and writer of Homegrown Kitchen cookbook.
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