Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
Serves 2
Ingredients
- 1 small butternut squash
- 1 tbsp oil
- 1 tsp ground cumin
- ½ tsp chilli flakes
- 400ml (1 can) coconut milk
- 140g dried red lentils
- 1 chicken/vegetable stock cube (check ingredients)
- generous handful of pumpkin seeds (optional)
- cooked chicken pieces (optional)
- salt and pepper
Method
- Preheat the oven to 180c. Cut the squash in half and roast for 30-45 minutes, until soft.
- Toast the pumpkin seeds in a dry saucepan until starting to brown. Tip into a bowl.
- Heat the oil in the same saucepan and toast the cumin and chilli flakes for a minute or two.
- Add the can of coconut milk. Refill the can with water and add to the saucepan.
- Add the lentils and crumble in the stock cube.
- Bring to the boil then turn the heat down and simmer until the lentils are cooked.
- Scoop the flesh out of the squash and add to the pan. Warm through.
- Season with salt and pepper.
- Whizz in a food proccessor or with a handheld blender until smooth.
- Add some cooked chicken pieces if you like.
- Serve topped with the pumpkin seeds.
Thanks go to Foods Matter for letting us reproduce this recipe
