Pumpkin with Lentils

Ingredients

• 400 g butternut squash
• 2 cm ginger
• 1 onion
• 5 Tbsp plant oil
• 2 tbsp Orange juice
• Salt
• pepper (ground)
• 1 tbsp liquid honey
• 1 bay leaf
• 300 g green lentils
• 2 Spring Onions
• 2 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• a pinch sugar
• 400 g Green Beans
• sage (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash the pumpkin (peel if desired), deseed, and cut into bite‑size pieces. Peel and finely chop the ginger. Peel, halve, and slice the onion into strips. Toss the pumpkin with ginger, 2 tbsp oil, and orange juice. Spread on a baking tray, season with salt and pepper, drizzle honey, and bake for about 40 minutes until golden brown, turning occasionally.

3. 3.

   Bring plenty of water with the bay leaf to a boil in a pot. Rinse the lentils under hot running water and add them to the pot. Cover and simmer gently over low heat for about 35 minutes until tender yet firm.

4. 4.

   For the dressing, wash, trim, and finely chop the spring onions. Whisk together vinegar, lemon juice, sugar, salt, pepper, and 2 tbsp oil; taste and adjust. Drain the lentils, discard the bay leaf, and fold in the dressing. Let cool slightly warm.

5. 5.

   Wash, trim, and blanch the green beans in salted water for about 8 minutes. Shock in cold water, drain well. Toss them in the remaining hot oil in a pan, seasoning with salt and pepper.

6. 6.

   Plate the beans with lentils and pumpkin on bowls and garnish with sage before serving.