Go Back

Spiced Lentil and squash bake with cauliflower mash

This spiced lentil and 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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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
  • 700 g squash flesh
  • 150 g 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
  • 100 g Emmental or mature Cheddar grated

Method
 

  1. Preheat the oven to 200°C.
  2. Peel and finely chop the onion, garlic and ginger.
  3. 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.
  4. Add the squash and lentils, stir, then pour in the tomato and enough water just to cover the stew.
  5. Bring to the boil, and at a low temperature cook, for about 30 minutes until the squash is tender and the sauce is thick.
  6. 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.
  7. 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.
  8. Bake in the oven for 15-20 minutes until you get a crispy crust.
  9. Serve warm.