Lentils with Mushrooms and Mashed Butternut Squash
“How many times have you been told that a weekly portion of legumes should be a part of your diet. They’re right you know. It should. There are lots of ways to cook them and make delicious legume dishes. So, why not try this one out?”
1 small jar
Cut the butternut squash into small pieces and cook in a pan of boiling water with a little added salt. When soft, turn off the heat, drain, and transfer to a bowl. Use a fork to mash thoroughly. For added flavor and creaminess, you can add a little milk (including plant-based) or butter (or margarine).
Wash and slice the mushrooms.
Heat a little olive oil in a skillet. Add the garlic, minced, and the mushrooms and lightly fry for 8–10 minutes. Season with a little salt.
Add the lentils, drained and washed, and stir with the mushrooms for a few minutes.
Finish by adding the tomato puree and season with a pinch of salt. Cook for 4–5 minutes.
Transfer the contents of the skillet (lentils and mushrooms) to a serving dish and put the mashed squash on top. Spread with a spatula and serve.