This delicious Mary Berry Butternut Squash and Lentil Samb is a simple, hearty dish that’s perfect for any occasion. Packed with nutritious ingredients, it’s quick to make and full of flavor. The tender butternut squash and earthy lentils come together in a creamy, satisfying meal that’s easily customizable with common pantry staples.
This Butternut Squash and Lentil Samb Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
- 4 tbsp olive oil
- 2 large onions, chopped
- 1 leek, sliced
- 5 garlic cloves, crushed
- 1 red pepper, deseeded and diced
- 250g dried Puy lentils, rinsed
- 100ml white wine
- 600ml chicken or vegetable stock
- 1 large butternut squash (about 800g), peeled, deseeded, and cut into 2cm chunks (about 1¾ lb)
- 1 tbsp Dijon mustard
- 3 tbsp chopped parsley
- Salt and freshly ground black pepper
How To Make Butternut Squash and Lentil Samb
- Preheat the oven: Preheat the oven to 220°C/200°C fan/Gas 7.
- Cook the vegetables: Heat 2 tbsp of olive oil in a deep frying pan. Add the chopped onions, sliced leek, crushed garlic, and diced red pepper. Fry over a medium-high heat for 5 minutes until the vegetables begin to soften.
- Simmer the lentils: Stir in the rinsed Puy lentils, pour in the white wine and stock, and bring to a boil. Cover, lower the heat, and simmer for 40–45 minutes, or until the lentils are tender. If there’s excess liquid, remove the lid for the last 5–10 minutes.
- Roast the squash: Pour the remaining 2 tbsp olive oil into a large roasting tin. Add the butternut squash chunks, toss to coat in the oil, and season with salt and pepper. Roast in the oven for 25–30 minutes or until golden and tender.
- Combine and serve: Once the squash is roasted, add it to the cooked lentils, season with salt and pepper, and stir in the Dijon mustard and chopped parsley. Serve hot.
Recipe Tips
- Rinse the lentils thoroughly: Before cooking, always rinse the lentils well to remove any dust or debris, ensuring they cook properly and don’t become gritty.
- Don’t overcook the lentils: Keep an eye on the lentils while they simmer. Overcooking them can make them mushy, so check for doneness after 40 minutes.
- Season the squash well: Make sure to season the butternut squash with salt and pepper before roasting. It enhances the flavor and helps it caramelize nicely.
- Use homemade stock for extra flavor: If possible, use homemade vegetable or chicken stock instead of store-bought for a richer taste in the dish.
- Customize with extra veggies: Feel free to add other vegetables, such as carrots or sweet potatoes, to make the dish even more hearty and nutritious.
How To Store Leftovers
- Refrigerate: Transfer Leftovers butternut squash and lentil samb to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Place Leftovers butternut squash and lentil samb in an airtight container or freezer bag. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and heat gently in a pan or microwave.
- Reheating: Place Leftovers butternut squash and lentil samb in a pan over low heat, stirring occasionally for 1 minute. Alternatively, you can microwave in a covered dish for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1/12 of the recipe
- Calories: 120
- Total Fat: 1.4 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 46 mg
- Potassium: 429 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 4 g
- Sugars: 4 g
- Protein: 6 g
Try More Mary Berry Recipes:
Mary Berry Butternut Squash and Lentil Samb
Description
This delicious Mary Berry Butternut Squash and Lentil Samb is a simple, hearty dish that’s perfect for any occasion. Packed with nutritious ingredients, it’s quick to make and full of flavor. The tender butternut squash and earthy lentils come together in a creamy, satisfying meal that’s easily customizable with common pantry staples.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C/200°C fan/Gas 7.
- Cook the vegetables: Heat 2 tbsp of olive oil in a deep frying pan. Add the chopped onions, sliced leek, crushed garlic, and diced red pepper. Fry over a medium-high heat for 5 minutes until the vegetables begin to soften.
- Simmer the lentils: Stir in the rinsed Puy lentils, pour in the white wine and stock, and bring to a boil. Cover, lower the heat, and simmer for 40–45 minutes, or until the lentils are tender. If there’s excess liquid, remove the lid for the last 5–10 minutes.
- Roast the squash: Pour the remaining 2 tbsp olive oil into a large roasting tin. Add the butternut squash chunks, toss to coat in the oil, and season with salt and pepper. Roast in the oven for 25–30 minutes or until golden and tender.
- Combine and serve: Once the squash is roasted, add it to the cooked lentils, season with salt and pepper, and stir in the Dijon mustard and chopped parsley. Serve hot.
Notes
- Rinse the lentils thoroughly: Before cooking, always rinse the lentils well to remove any dust or debris, ensuring they cook properly and don’t become gritty.
- Don’t overcook the lentils: Keep an eye on the lentils while they simmer. Overcooking them can make them mushy, so check for doneness after 40 minutes.
- Season the squash well: Make sure to season the butternut squash with salt and pepper before roasting. It enhances the flavor and helps it caramelize nicely.
- Use homemade stock for extra flavor: If possible, use homemade vegetable or chicken stock instead of store-bought for a richer taste in the dish.
- Customize with extra veggies: Feel free to add other vegetables, such as carrots or sweet potatoes, to make the dish even more hearty and nutritious.
Mary Berry Butternut Squash and Lentil Samb