A couple of weeks ago, I posted about my top five naturally gluten free products. One of them was these ready prepared Puy lentils from Merchant Gourmet. I just thought I’d share a randomly created meal I used them in this week, as it’s quite quick, nutritious and very tasty. And it’s very colourful – I keep telling my kids it’s important to ‘eat a rainbow’.
To begin with, cut a few inches of butternut squash into about half centimetre cubes (so they cook quickly!) and bake them in the oven at 200C with olive oil, garlic (I used dried ground garlic from a grinder, which is a bit lazy) and seasoning. If you cut them nice and small, they only take about 25 mins in a hot oven, turning occasionally.
I had some nice prosciutto in the fridge so I scrunched pieces into loose balls and popped those on the tray with the squash for the last ten minutes to crisp up.
In the meantime, slice half an onion and soften in olive oil, then add the lentils (1 pack) to the pan to warm through with just a splash of water to prevent them sticking. (Or heat in the packet in the microwave for a minute then add to the pan.)
Next add a handful of spinach leaves to wilt amongst the lentils and onions, then pile the warm mixture into a bowl to serve. Sprinkle on the baked squash and place the crispy ham round the edge.
This made enough for 2 as a satisfying weekday tea.