Name: Spiced Lentil & squash bake with cauliflower mash
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 2 Tbsp olive oil; 1 large onion; 2 cloves garlic; 5 cm ginger; 1 tsp turmeric powder; 2 tsp ground coriander; 1 Tbsp ground cumin; 1 tsp cayenne pepper; 700g squash flesh; 150g red lentils; 1 tin chopped tomatoes (400g); 500 ml vegetable stock (approx.); 1 kg of floury potatoes; 1 head of cauliflower; about 100 ml Greek yoghurt; 100g Emmental or mature Cheddar, grated

Spiced Lentil & squash bake with cauliflower mash

16 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

This spiced lentil & squash bake with cauliflower mash is a wonderful winter-warmer. It's zingy, healthy - and incredibly filling. Perfect for vegetarians or anyone on meat-free days. You can freeze any leftovers for other occasions.

Ingredients

2 Tbsp olive oil
1 large onion
2 cloves garlic
5 cm ginger
1 tsp turmeric powder
2 tsp ground coriander
1 Tbsp ground cumin
1 tsp cayenne pepper
700g squash flesh
150g red lentils
1 tin chopped tomatoes (400g)
500 ml vegetable stock (approx.)
1 kg of floury potatoes
1 head of cauliflower
about 100 ml Greek yoghurt
100g Emmental or mature Cheddar, grated

Instructions

Preheat the oven to 200°C.
Peel and finely chop the onion, garlic and ginger.
Peel & deseed the squash , measure out 700g and chop into bite-sized pieces.
In a heavy-based pan heat the oil. Gently fry the onions until soft, then add the ginger, garlic and spices. Stir for 1 minute.
Add the squash and lentils, stir, then pour in the tomato and enough water just to cover the stew.
Bring to the boil, and at a low temperature cook, for about 30 minutes until the squash is tender and the sauce is thick.
Meanwhile peel & dice the potatoes, then cook in water until soft. This will take about 15-20 minutes. For the last eight minutes add the cauliflower, torn into rosettes.
When the potatoes and cauliflower are soft, drain and then mash with a potato masher - but it should remain a bit coarse. Add the yoghurt & the grated cheese and season with salt and pepper. Transfer the squash and lentil mixture into a baking dish, then spread the mash evenly on the top.
Bake in the oven for 15-20 minutes until you get a crispy crust.
Serve warm.