RECIPE: HOW TO DO SPICED RICE AND LENTILS WITH ROAST SQUASH

This is a filling vegan dinner for four people. It takes its inspiration from centuries-old kitchari or khichdi, which is a traditionally Indian dish of slow-cooked rice and lentils. We’ve added roast squash, coconut yogurt and a squeeze of lime to this comforting dish.

RECIPE HOW TO DO SPICED RICE AND LENTILS WITH ROAST SQUASH

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 40 min

Ingredients

500g butternut squash or pumpkin, cut into wedges
3 tbsp olive oil
130g basmati rice
200g split red lentils
1 onion, finely chopped
1 thumb-size piece ginger, grated
2 garlic cloves, crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder (to taste)
1.2 litres vegetable stock (gluten free if need be)
200g spinach leaves
Yogurt, chilli flakes and lime wedges to serve (optional)

Step by step preparation

Heat the oven to 180ºC fan/gas 6. Toss the squash on a baking tray with 1 tbsp of the oil and some salt. Roast for 20-25 minutes or until tender.
Meanwhile, tip the rice and lentils into a sieve and rinse under cold water for a few minutes or until the water turns from cloudy to clear.
Heat the remaining oil in a saucepan, add the onion and a pinch of salt and fry over a medium heat for 8-10 minutes. Add the ginger, garlic and spices, then cook for 1 minute. Stir in the lentils, rice and stock. Bring to a simmer and cook over a low-medium heat, covered, for 25 minutes, stirring regularly. Add a splash more water if it starts to thicken too much.
Stir the spinach into the rice and let it wilt for a couple of minutes. Season to taste, then share among bowls, top with the squash/pumpkin and, if you like, serve with yogurt, chilli flakes and lime wedges for squeezing

RECIPE: HOW TO DO SPICED RICE AND LENTILS WITH ROAST SQUASH

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