Tasty harissa lentils topped with roast squash and then drizzled with tahini dressing. Super easy to make and packed with flavour and plant-based proteins.
I love cooking and eating, trying new foods and eating really well, but like most people, I have little time to cook for hours every evening. So I’m pretty happy to use some healthy cheats like good quality organic jarred and canned pulses (in water) sometimes. What do I have in my cupboard?
Chickpeas, lots of beans, green lentils and puy lentils. You can get them at most supermarkets now, plus I think Merchant Gourmet does a good quality range of pre-cooked pulses, which means you can literally have a healthy and filling base for a meal in minutes.
This is one of my easy and quick (ish) after work meals. I say quick-ish because you have to roast the squash but it’s just a matter of chopping and popping in the oven for 40 minutes (which gives me time to do some exercise or catch up with some house or blog stuff).
Then all you need to do is fry some onion, garlic and spices, then add in the pre cooked lentils and viola! Topped with the delicious roast squash, fresh tahini dressing and toasted pine nuts makes a super nutritious and tasty meal.
An additional consideration at the moment is that I’m trying to incorporate more plant-based proteins and fats into our evening meals, as Andy is training really hard at the moment and is keen to eat more protein. So I’m including the usual suspects; pulses, nuts and seeds, avocado etc. Watch this space as I might need to be a bit more creative!
I would gratefully receive any tips! xx
Tasty harissa lentils topped with roast squash and then drizzled with tahini dressing. Super easy to make and packed with flavour and plant-based proteins.
Prep time: 15 minutes mins
Cook time: 1 hour hr
2 servings
No ratings yet
Ingredients
- 1 small organic butternut squash chopped into cubes
- 1 onion roughly chopped
- For the lentils
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 can of organic pre cooked green lentils or cook 1 cup as per cooking instructions
- 1 tsp cumin seeds
- 1/2 tsp smoked paprika
- 1 tbsp Harissa paste
- 1 tbsp red wine vinegar
- Salt
- Pepper
- Handful green olives
- Handful toasted pine nuts
- Tahini dressing
Instructions
To roast the squash
Preheat the oven to 220C/200C Fan/Gas Mark 7.
Add your squash with the olive oil and salt & pepper. Spread out on a roasting tray.
Roast for 40-50 minutes, until the squash is crisp and has turned golden brown.
To make the lentils
Add the olive oil to a large frying pan and heat to low/medium, then add the chopped onion.
Fry your onion for approx 10 minutes until soft and browning.
Add in the garlic, cumin seeds, paprika and Harissa and stir for a few minutes until fragrant.
Add the cooked lentils, olives and red wine vinegar and stir to combine and heat through.
Season with salt and pepper, then pop into two books. Top with the roast squash and drizzle with tahini dressing and toasted pine nuts.
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More Recipes with Harissa, Lentils, Squash or Tahini
The Ultimate Pumpkin Curry, With My Favourite Spices
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Red Lentil Crepes with Charred Cabbage
Discuss this Recipe with Niki
6 Responses
I made this with my husband… absolutely DELICIOUS! One of the best recipes we’ve ever made. Thank you! I recommend doubling the recipe so you have more leftovers.
Reply
Hi Gorana, so glad you both loved it as much as I do – Niki xo
Reply
This looks so delicious and hearty. I also love all of your beautiful bowls you use to dish up in – so rustic and characteristic xx
Reply
Hi Olivia
Thank you so much. I’m a big rustic bowl fan.
Love Niki ????Reply
This is such a delicious-looking recipe! 😀 I love squash and lentils together, let alone tahini would complement them so well!
Reply
Thank you so much Cassie. The combination is my favourite too.
Love, Niki ????Reply
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