Thursday, September 3, 2020



Layers of pretty smoked Puy lentils with harissa and mushrooms, roasted squash topped with a sticky "cheese" sauce, a delicious warming dish.



  • 3 tbsp water
  • 50g flaked almonds
  • 30g unsalted butter
  • 750ml vegetable stock
  • 1 small squash approx 1.2kg
  • Salt, curry powder/black papper
  • 4 garlic cloves, peeled and finely sliced
  • 125g grated gruyere or cheddar cheese
  • 250g Dried Merchant Gourmet Puy Lentils
  • 2 large red onions, peeled, quartered lengthways and finely sliced
  • 1 small bunch of sage, leaves picked from the stalks, slice the large leaves finely and keep the smaller ones for the topping



  1. Preheat your oven to 220c/Gas 7 rack position top shelf
  2. Get a medium seized saucepan that you have a lid for. Add the onion, garlic, butter and water. Cover the pan, sweat for 8 minutes until the onions are soft. Add the lentils and vegetable stock. Bring to the boil. Turn the heat to low, cover the pan. Simmer gently for 25 minutes until the lentils are tender. Turn off the heat. Leave the lentils to sit for 5 minutes
  3. While the lentils simmer, peel the squash, cut it in half and remove the seeds. Cut each half into 8 wedges and cut each wedge in half. Simmer in salted water for 12-15 minutes until the squash is tender. Drain the squash
  4. Add the squash to the lentil mixture. Puree one third of the squash and lentil mixture in a liquidiser until smooth. Fold the puree back into the lentils. Add the sliced sage. Season to taste with salt and curry powder
  5. Spread the mixture into an ovenproof dish. Mix the almonds with the gruyere and the small sage leaves. Sprinkle this mixture over the top of the lentils and squash. Bake for a further 15-20 minutes until it is golden on the top and bubbling around the outsides. Enjoy your cooking!