Hi, this recipe is from page 102, of BBC GoodFood's January 2021 edition or you can access it online here. This recipe was super easy to make and very warming for the last few days of winter. It was particularly nice as a lockdown lunch as I have been having pretty much the same thing on rotation for weeks now, so it was nice to switch it up. This is easily transportable to work in a flask and a bread roll in a tub or clingfilm, and keeps well in the fridge or freezer, it is also very soft so it will be easy to digest if your teeth are a bit sore at the moment, while having the added benefits of protein from the pulses. I think this would be nice with a bit more spice and some plain yogurt on top or swirled through. If you are not having it with bread, it would make a great mid-morning snack or afternoon/evening when you get in from work too. Enjoy!!
Dietary Info:
-Dairy-Free {If serving with bread, use a dairy free spread and if you want some yogurt on top, make sure to use a dairy-free one e.g soya}
-No Nuts
-Gluten Free {Check the lentils you are using, as they are naturally gluten free but some companies do also make gluten containing products, so there may be a 'may contain gluten' message on the back. Alternatively, use tinned pulses as they are less likely to be cross-contaminated. Also, choose a Gluten Free naan, or make your own G-F pittas, flatbread etc..}
-Vegan
-Vegetarian
Nutritional Info from BBC Goodfood Website.
Serves: 6 {If not serving with naan, it may serve 4}
Prep: 10mins
Cook: 25mins
Easy and suitable for freezing
Good to know:
-Vegan
-Low-fat
-2 of your 5-a-day.
Ingredients:
-1tbsp olive oil {I used extra-virgin}
-1 butternut squash, peeled, deseeded and diced {I used 250g frozen, as we had half a packet leftover in the freezer from a previous recipe, this did make it a bit less thick, but I added some extra pulses so it wasn't too much of a problem}
-200g carrot, diced {I also peeled mine}
-1 tbsp curry powder containing turmeric {I used the Tesco Mild Curry Powder, as it contains turmeric}
-100g red lentils {I used 120g of dried chickpeas, which I soaked the night before}
-700ml low-sodium vegetable stock {I used normal vegetable stock}
-1 can reduced-fat coconut milk {I used Light Pride Coconut Milk in mine}
-coriander and naan bread, to serve {I served mine with a pitta bread}
Method:
1:Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender. {Test tender-ness by removing a spoonful of the veg and poking it with a knife, if it goes through smoothly, it's ready, if not, simmer for a bit longer}
2:Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside. {I used hand blender}
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