Lentils create a hearty and nutritious lentil ragu, featuring butternut squash, fresh vegetables, and a touch of goats’ cheese. This dish is perfect for a comforting meal any time of the year.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
By Anna Haugh
From Saturday Kitchen
This lentil ragu is rich in protein and fibre while being low in saturated fats. It offers a well-balanced meal option (Nutri-score).
Equipment
- Large saucepan – Large saucepan
- Chopping board – Chopping board
- Sharp knife – Sharp knife
- Wooden spoon – Wooden spoon
- Measuring spoons – Measuring spoons
Ingredients
For the lentil ragu
- Dried puy lentils, 300g/10½oz
- Olive oil, 3 tbsp
- Butternut squash, 100g/3½oz, cut into chunks
- Garlic clove, 1, chopped
- Fresh thyme, 2 sprigs
- Banana shallot, 1, chopped
- Celery stick, 1, finely chopped
- Carrot, 1, peeled and finely chopped
- Reduced chicken stock, 50ml/2fl oz
- Unsalted butter, 50g/1¾oz, cubed
- Salt, pinch
- Chopped fresh parsley, 1 tsp
- Sherry vinegar (optional), dash
To garnish
- Goats’ cheese, 40g/1½oz
- Chopped fresh chervil, 2 tbsp
- Edible cornflowers, 1 tbsp
Method
Prepare the lentils:
- Place the lentils in a medium saucepan and cover with cold water.
- Bring to a boil and cook for 20 minutes.
- Drain the lentils through a sieve and rinse with cold running water.
Make the lentil ragu:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Spread the butternut squash in a single layer on a roasting tray, drizzle with olive oil, and season. Roast in the preheated oven for 10–15 minutes.
- Meanwhile, heat a casserole dish over medium heat. Add the remaining olive oil, garlic, and thyme; cook for 1–2 minutes.
- Add the shallots and cook for 1 minute before adding the celery, carrots, and cooked lentils. Cook for an additional 2–3 minutes.
- Add reduced chicken stock to the dish and bring to a boil while slowly adding cubed butter.
- Finish with a pinch of salt, parsley, and a dash of sherry vinegar if needed.
Serve the dish:
- Spoon some of the lentil ragu onto a plate.
- Top with roasted butternut squash, crumbled goats’ cheese, and freshly picked herbs and flowers.
Suggested Wine Pairing
Majestic: **Côtes du Rhône Villages**
This red wine features ripe berry flavors that complement the earthy notes of lentils while balancing the richness of the dish.
Tesco: **Pinot Noir**
A light-bodied red with soft tannins that pairs well with the lentil ragu’s texture and enhances the dish’s flavors.
Sainsbury’s: **Chenin Blanc**
This white wine offers bright acidity and fruity notes that contrast nicely with the savory elements of the ragu.
Nutri-score Health Check
This dish scores a B: Well balanced. It combines plant-based protein from lentils with healthy fats from olive oil and butter, alongside nutritious vegetables. The score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use other types of lentils? Yes, but cooking times may vary; adjust accordingly.
- This recipe seems too rich; can I reduce the butter? You can reduce or omit the butter for a lighter version.
- I don’t have goats’ cheese; what can I use instead? Feta cheese or ricotta can be good substitutes.
- Can I make this dish vegan? Yes, omit the butter and cheese or use plant-based alternatives.
- I want to add more vegetables; what do you recommend? Spinach or kale would work well in this ragu.
- This dish looks complex; is it suitable for beginners? Yes, it’s straightforward with simple steps to follow.
- If I have leftovers, how should I store them? Store leftovers in an airtight container in the fridge for up to three days.
- This recipe calls for sherry vinegar; can I skip it? You can skip it or substitute with balsamic vinegar for a different flavor.
- I prefer a spicier dish; how can I add heat? Consider adding chili flakes or fresh chili during cooking.
- This recipe requires fresh herbs; can I use dried ones? Yes, but use less as dried herbs are more concentrated.
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