Lentil-stuffed butternut
Recipe by Forbidden
2 medium butternuts, halved and seeded
olive oil
salt and freshly ground black pepper, to taste
1 large onion, finely chopped
1 celery stalk, chopped
2 garlic cloves, crushed
1 carrot, grated
250g brown lentils, rinsed
50g tomato paste
400g tomato, chopped and peeled
250ml vegetable stock
60ml white wine
10ml mixed herb spice
Prep. Time → 15 min
Cook Time → 60 min
1. Preheat oven to 180C
2. drizzle butternut with oil
3. season and roast for 45 - 60 minutes until soft and slightly caramelized. Remove and set aside
4. Heat oil and fry onion, celery, garlic and carrot until soft
5. stir in lentils and toss to coat
6. Add remaining ingredients and bring to the boil, then cover and simmer for about 1 hour
7. Adjust seasoning, spoon lentils into cooked butternuts and serve
main courses, healthy, lentils, rich, rustic, vegetarian, butternut November 12, 2012 12:43
Author You magazine Best recipes for summer, 2012 Issue
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