About the Recipe
Ajajajaj! This was this week’s creation and I have to say it’s brilliantly delicious and so easy to make. I wanted to use lentils as they are super cheap and I just love them. This recipe also combines my two favourite flavours: bitter and sweet.
Equipment: oven, roasting tray, baking paper, baking dish
Ingredients
2 fennel bulbs
2 red onions
½ butternut squash
3 tbsp. rapeseed oil
300g red lentils, rinsed
15 prunes, chopped into quarters
1 unwaxed lemon, including the zest
1 litre vegetable broth
½ tsp. turmeric
1 tsp. mustard seeds
1 tsp. fennel seeds
½ tsp. asafoetida
½ tsp. ground ginger
½ tsp. salt
1 tsp. rosemary
3 tbsp. extra virgin olive oil
Preparation
Preheat the oven to 220° C
Chop the fennel into thin strips lengthways; peel the onions and chop them lengthways; peel the butternut squash, discard the seeds and chop them into 2cm cubes. With a silicon brush paint two roasting trays with rapeseed oil. Spread the vegetables equally and roast for about 20 minutes or until golden.
Turn down the heat to 180° C. Blitz the lemon zest and the lemon in the blender. In the baking dish place the spices (apart from the rosemary), lentils, prunes, roasted vegetables, lemon blend and pour over the vegetable broth. Give it a little stir and bake in the oven for about 40 minutes, stirring once half way through.
Once ready sprinkle the bake with rosemary and pour over good quality extra virgin olive oil.
Serve warm with rice or roasted buckwheat.