One butternut squash
Two spring onions
One can of tomatoes
Two sprigs of mint
1 tsp ground chilli
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
One preserved lemon
Extra virgin olive oil and salt as needed
Chopping board and knife
Medium sized pot
Strainer, sieve or colander
Rubber spatula or wooden spoon
Preparation time 15 minutes
Cooking time 40 minutes
Serves 2-3 people METHOD Rinse the lentils under cold water and then transfer them to a pot and top up to cover well with fresh water. Add a tablespoon of salt to the pot and simmer until the lentils are tender, roughly 25 minutes. Drain them and taste for seasoning, add more salt if necessary.
1. Peel the butternut squash by chopping off the stalk end and the base end and running a knife along the edges to remove the peel. Chop the butternut squash into roughly one-inch cubes and the chorizo into 1cm cubes and set aside.
Discard the butternut squash peel or season in olive oil and salt and bake in an oven set to 200C until crisp to enjoy as vegetable crisps.
2.Slice the spring onions into thin rings. Place a medium sized pot over medium heat and add a drizzle of oil. Add in the chorizo and spring onion and allow to colour briefly letting some of the fat from the chorizo to render out.
3. Add in the butternut squash and the dry spices. Allow to cook in the oil for 5 minutes, stirring to coat in the chorizo fat and spices. Add the preserved lemon whole. Pour in the tin of tomatoes. Bring to the boil and then lower to a simmer. Cook for around 20 minutes or until the butternut squash is tender and the sauce has reduced by a third. Top up with more water if necessary.
4.Add in the cooked lentils and allow to cook for another five minutes to incorporate well before turning off the heat. 5. Remove the preserved lemon and garnish with torn mint leaves.
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