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Puy Lentil & Butternut Squash Hotpot

Puy Lentil & Butternut Squash Hotpot

The squash and chestnuts make this rich, gently sweet and irresistible while the corn gives the texture a pleasant pop. The hot pot is good and hearty, perfect for the evenings as they get colder and equally good for a get up and go lunch at any time of year. To make this even more flavoursome, I like to make a stock with all the squash seeds and trimmings, simply simmer them with the vegetable stock for 10 minutes and then strain through a seive. 

By Alex Mackay

  • Serves 4

  • 40 minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Whole Chestnuts

Ingredients

  • 250g Merchant Gourmet Simply Cooked Puy Lentils
  • 180g Merchant Gourmet Simply Roasted Whole Chestnuts, sliced
  • 1 (Approximatley 1kg) butternut squash or 900g pumpkin, peeled, diced
  • 4 tbsp vegetable oil
  • 1 large onion peeled and finely diced
  • 4 cloves of garlic peeled and thinly sliced
  • 360ml vegetable stock
  • 4 tbsp tomato puree
  • 1/2 tsp turmeric
  • 1 tsp Zanzibar or your favourite curry powder, more if you like it hot
  • 1 head of corn, cooked & scraped or 1 small tin (120g approx)
  • 2 tbsp toasted pumpkin seeds
  • 1 (20-25g) bunch of coriander, mint or parsley, leaves only
  • Salt, sugar & curry powder to season

Instructions

  1. Preheat your oven to 220c. Top shelf
  2. Toss the diced squash with half the oil. Season with salt, curry powder and a touch or turmeric. Roast the squash in your pre-heated oven, turning occasionally, for 20 minutes or until it is soft and caramelised.
  3. Sweat the onion and garlic in a medium sized shallow pan with the remaining oil for 6-8 minutes until soft. Add 2/3 of the stock. Stir in the tomato puree, turmeric and curry powder. Bring to the boil, lower the heat to medium then add the Puy Lentils and ¾ of the chestnuts.  Simmer for 4 minutes. Take the pan off the heat. Leave to sit for 2 minutes.
  4. Once cooked, take the pumpkin out of the oven. Puree 150g of the cooked pumpkin with the remaining stock. Stir the pumpkin chunks, corn and puree into the lentil mixture. Warm through. Add hot water if the mixture begins to dry out, you want the texture of risotto. Season to taste.
  5. Stir in half the coriander, sprinkle the rest over the top with the toasted seeds and remaining sliced chestnuts.

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