Lentil, Chorizo and Butternut Squash Pot
No idea what to call this – pot, casserole, stew…. not sure as it is so fast to make and the latter two words conjure up long and slow cooking for me. But the important thing is that it is rather good. The addition of butternut squash happened because that was in the fridge. So do add whatever you like. Spinach would be good, as would diced tomato. For veggies, omit the chorizo.
Serves 2 (but make more if you are very hungry!)
120g green lentils
juice of 1-2 lemons
extra virgin olive oil
quarter of a butternut squash – the bulb end
110g Chorizo – I used Unearthed Chorizo de Leon
150mls plain yoghurt
1/2 clove of crushed garlic – please do not use a garlic press but finely chop it, otherwise it is pungeant, breath affecting, and you loose its deliciousness.
A generous pinch of flakey sea salt such as Maldon.
1. Slice the squash in two and put it in a hot oven to roast – at least 190 degrees C. I put the whole thing in and will use the other 3/4 for something else such as soup or puree.
2. Cover the lentils generously with water and bring to simmer for about 20 minutes until soft.
3. Chop and lightly crush garlic and some salt and add to the yoghurt. You may like to make extra as I find this a useful addition to so many dishes. There are not many Italian or Spanish dishes it will not benefit.
4. Check the squash and remove when a knife goes through it with just a very little resistance.
5. Drain the lentils and add a good glug of the olive oil, the juice of at least one lemon, according to taste, and some salt.
6. Chop the squash into cubes when not too hot to handle and add to the lentils.
7. Chop the Chorizo and add to a h0t non stick pan. Fry until some oils are released.
8. Add to the lentils and serve with the dressing.