Red lentil, butternut squash and fennel casserole

Red lentil, butternut squash and fennel casserole

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a super-easy, warming and hearty dish. It’s great served with fish, or on its own in a massive bowl on a cold night.

Ingredients

Quantity Ingredient
180g red lentils
1/4 butternut squash, diced
1/2 fennel bulb, sliced lengthways
1/2 red onion, sliced
500ml vegetable stock

Method

  1. Preheat the oven to 180°C
  2. Place the lentils, squash, fennel and onion in a casserole dish. Pour the stock over and bake in the oven for about 1 hour, checking once or twice and stirring if necessary – you are aiming for a texture similar to porridge from the lentils breaking down, with the vegetables nice and soft, so add more vegetable stock or water if it seems too thick.

Note

  • Roasting and baking

    Perfect for dinner
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