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Lentils with Mushrooms and Mashed Butternut Squash

Lentils with Mushrooms and Mashed Butternut Squash

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ekilu Team

“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?”

ingredients

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7

Difficulty

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Easy

Time

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25'

2 servings

Fresh ingredients

butternut squash
butternut squash

11 oz

mushroom
mushroom

7 oz

garlic
garlic

1 clove

Pantry ingredients

tomato puree
tomato puree

7 oz

canned lentil
canned lentil

1 small jar

salt
salt

2 pinches

olive oil
olive oil

2 tbsp

Instructions

1
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).
2
Wash and slice the mushrooms.
3
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.
4
Add the lentils, drained and washed, and stir with the mushrooms for a few minutes.
5
Finish by adding the tomato puree and season with a pinch of salt. Cook for 4–5 minutes.
6
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.

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