We ate almost entirely plant based last week and this was an absolute winner. Full of flavour and easy to make.

Lentils, Roast Butter Nut Squash with Roasted Sunflower Seeds

 For the Roast Butternut squash

1 large butter nut squash peeled cored and cubed

2 tbsp oil

2tbsp gormez sabzi or mixed herbs if you don’t have it

2 cloves garlic peeled and mashed

30g sunflower seeds

 Oven at 170C

Slice the onion and spread out onto a flat baking tray.

Toss the squash in the oil, garlic and herb.

Spread out on top of the onion and roast until done approximately 15 minutes

Meanwhile roast the sunflower seeds for about 5 minutes.

When the squash is cooked toss with the roasted sunflower seeds and keep warm while finishing the lentils and rice

Lentils

125g yellow lentils washed and drained

1tbsp oil

½ tsp each of mustard seed, nigella deed and cumin seed

1tsp each fresh ground ginger and garlic

1tsp ground coriander, turmeric and chili powder

2tbsp chopped fresh coriander

Heat the oil, add the mustard, nigella and cumin seeds. When they start ti pop, stir in the ginger and garlic with a splash of water and fry over a medium heat for about a minute. Add the coriander, turmeric and chili powder, then add in the lentils cover with water, season and bring to the boil, reduce the heat and simmer for about 25 minutes until the lentils are cooked. Taste and adjust the seasoning if needed. Stir though the coriander. Serve the lentils on a portion of rice, cover with some of the roasted veg and serve.