Beluga lentils are black, tiny and round and hold their shape well when cooked (unlike other lentils, which can become mushy). I love to sauté them and pair them with roasted butternut squash, because of its sweet, nutty taste.
Sautéed beluga lentils and butternut squash
Prep: 10 minutes | Cook: 35 minutes | Total: 45 minutes | Serves 2
Ingredients
For the butternut squash
- 420g cubed, peeled butternut squash
- 1 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp curry powder
- sea salt and freshly ground black pepper
For the lentils
- 150g dried black beluga lentils, rinsed
- sea salt
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ½ small red onion, diced
- 1 tbsp cider vinegar
- juice of ½ lime
- 1 tsp Dijon mustard
- 1½ tbsp dried basil
- 1 tbsp parsley flakes
- 50g rocket or other greens
Method
- To make the butternut squash, preheat oven to 220°C/200°C fan/gas mark 7. Line a baking sheet with baking parchment.
- In a large bowl, toss together the squash, olive oil, oregano, curry powder and salt and pepper to taste, until the squash is evenly coated. Spread the squash in a single layer over the prepared baking sheet. Roast for 30-35 minutes, until tender and golden brown, flipping once halfway through the cooking time. Remove from the oven and set aside.
- To make the lentils, in a small saucepan, bring 375ml water to a boil. Add the lentils and a pinch of salt, reduce the heat to maintain a simmer and cook, uncovered, for 25-30 minutes, until tender. Drain in a colander. Rinse and drain.
- In the same saucepan, heat the olive oil over medium heat. Add the garlic and cook until the garlic is lightly crisp. Add the lentils and cook, stirring occasionally, for about 5 minutes, or until warmed through. Transfer the lentils to a medium bowl.
- Add the red onion, vinegar, lime juice, mustard, basil and parsley and toss to combine. Add the roasted squash and the rocket and toss again.
- Transfer to a serving dish and serve.

Extracted from The Greenprint by Marco Borges (HQ by HarperCollins).