Chorizo, puy lentils and herby roast squash
This is a variation on a recipe found on a supermarket recipe card, modified to match what was knocking about at the time - very nice it was too.
- 1 small squash, peeled and cut into bite-sized pieces - any small squash or pumpkin would be fine.
- ½ tablespoon fresh rosemary leaves, chopped
- Pinch of fresh thyme leaves
- 1 tablespoon freshly chopped parsley
- Olive oil
- 250 g puy lentils, rinsed
- 1 onion, peeled and chopped
- 3 Cloves of garlic, peeled and crushed
- 1 sliced red pepper, de-seeded, pith removed
- 150 g chorizo sausage, skin peeled and the sausage cut into bite-sized chunks
- 1 tablespoon dijon mustard
- 100 ml single cream
- sea salt and freshly ground black pepper
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
- Toss the squash chunks in a little olive oil and arrange on a roasting tray. Sprinkle with the rosemary and thyme leaves. Alternatively, use an oil spray.
- Bake for 20 to 30 minutes until softened.
- Boil the lentils for 15 to 20 minutes or until tender.
- Heat a few tablespoons of olive oil in a wok or frying pan and gently sauté the onions, garlic, peppers and chorizo chunks for 5 minutes.
- Mix the mustard in with the cream and pour into the pan and heat to a simmer.
- Add the lentils and squash, season with salt and pepper, dress with the parsley and serve immediately.