Squash & Apricot Lentil Braise

Name: Squash & Apricot Lentil Braise
Total time: 70 min
Yield: 4 servings
Ingredients: 800 g Butternut squash; 180 g Dried brown lentils; 180 g Onion; 3 cloves Garlic; 60 g Dried apricots; 400 g Canned crushed tomatoes; 1150 ml Water; 2 tbsp Olive oil; 0.5 tsp Ground turmeric; 0.25 tsp Ground cinnamon; 1 whole Lemon; 0.75 tsp Salt; 0.25 tsp Black pepper; 250 g Basmati rice

Tender squash, brown lentils and a few apricots bring gentle sweetness to a tomato braise served over rice.

70 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Butternut squash800 g
Dried brown lentils180 g
Onion180 g
Garlic3 cloves
Dried apricots60 g
Canned crushed tomatoes400 g
Water1150 ml
Olive oil2 tbsp
Ground turmeric0.5 tsp
Ground cinnamon0.25 tsp
Lemon1 whole
Salt0.75 tsp
Black pepper0.25 tsp
Basmati rice250 g

Quantities describe recipe usage, not package sizes.

Allergen notes

None inherent; check packaged ingredient labels.

Method

Prepare the vegetables

The 800 g squash is its whole purchase weight; peeling and deseeding should leave roughly 600 g flesh. Peel and deseed it, then cut into 2.5 cm cubes. Chop onion, garlic and apricots. Rinse lentils and check for debris.

Give lentils a head start

Heat oil in a heavy saucepan over medium heat. Cook onion for 8 minutes, add garlic, turmeric and cinnamon for 1 minute. Add lentils and 700 ml water. Bring to a boil, then simmer partly covered for 15 minutes.

Braise squash

Add squash, tomatoes, apricots, salt and pepper. Simmer partly covered for 20–25 minutes, stirring gently, until lentils and squash are tender. If necessary, continue cooking for 5–10 minutes with a splash of water to prevent catching.

Cook the rice

While the main dish cooks, rinse the rice and drain. Put it in a saucepan with 450 ml water. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, or follow the packet if it specifies another ratio or time. Remove from the heat and rest covered for 10 minutes, then fluff. Serve promptly.

Finish and serve

Stir 1 tbsp lemon juice into the braise. Divide rice and braise among four bowls. Save remaining lemon for wedges or another meal.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

Ratings & comments

Loading reviews…