PUY LENTILS, SQUASH & KALE

Puy lentils, squash & kale image

This hearty salad is iron-rich and full of autumn flavours - serve on its own or as a Sunday roast side dish

Provided by Rosie Birkett

Time 50m

Number Of Ingredients 10

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Ingredients

1 bay leaf
200g puy lentils
2 tbsp olive oil
1 ½ lemons , 1 juiced, 1/2 cut into wedges, to serve
20g butter
2 large sage leaves , torn
500g butternut squash or another autumn squash, peeled and cut into bite-sized pieces
100g kale , stems removed and leaves torn into bite-sized pieces
1 tbsp roughly chopped flat-leaf parsley
2 tbsp toasted hazelnuts , roughly chopped

Steps:

Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.
Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.
Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.

Nutrition Facts : Calories 362 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium