Recipe Index

Ingredients

• 10½oz dried puy lentils
• 3 tbsp olive oil
• 3½oz butternut squash, cut into chunks
• 1 garlic clove, chopped
• 2 sprigs fresh thyme
• 1 banana shallot, chopped
• 1 celery stick, finely chopped
• 1 carrot, peeled and finely chopped
• 2fl oz reduced chicken stock
• 1¾oz unsalted butter, cubed
• pinch salt
• 1 tsp chopped fresh parsley
• dash sherry vinegar (optional)
• 1½oz goats’ cheese
• 2 tbsp chopped fresh chervil
• 1 tbsp edible cornflowers

Method

1. Cover the dried Puy lentils with cold water in a saucepan, bring them to a boil, and cook for 20 minutes; drain and rinse the lentils under cold water.
2. Heat the oven to 400°F, spread the butternut squash chunks on a roasting tray with 1 tablespoon of the olive oil and a little seasoning, and roast for 10 to 15 minutes until tender at the edges.
3. Warm the remaining olive oil in a casserole over medium heat and cook the chopped garlic and thyme sprigs for 1 to 2 minutes, then add the chopped shallot for 1 minute more.
4. Stir the finely chopped celery, carrot and cooked lentils into the casserole and cook for 2 to 3 minutes, coating the lentils in the flavored oil.
5. Pour in the reduced chicken stock, bring the ragu to a boil, and stir in the cubed butter a little at a time until the sauce turns glossy.
6. Finish the lentils with a pinch of salt, the chopped parsley and a dash of sherry vinegar if using.
7. Spoon the ragu onto plates and top each portion with roasted squash, crumbled goats' cheese, chopped chervil and the edible cornflowers.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data