A simple dish of roast squash, fennel and earthy puy lentils with a delicious miso tahini dressing – perfect for lunches or an easy dinner.
Maybe not the most spring like for the start of May, but it’s no doubt delicious. Super simple, a bed of earthy Puy lentils, sweet roasted squash and fennel, and the most amazing miso tahini dressing. Which makes EVERYTHING taste good.
This is a perfect store cupboard dish, just wholesome lentils. Add some roast veg (see swaps below) and a dressing made from things you will hopefully have in your cupboard.
I think it’s important to add some crunch so do top with some toasted seeds or dukkah.
Swaps;
Lentils–you can use mung beans, chickpeas or butter beans
Squash & fennel–sweet potato, carrots, parsnips, aubergine or peppers–they would all be delicious.
I’m also creating some beautiful green spring like dishes, so watch this space.
I really hope you love this tasty salad. Let me know if you make it i’d love to hear what you think.
Much love, Niki xxx
A simple dish of roast squash, fennel and earthy puy lentils with a delicious miso tahini dressing - perfect for lunches or an easy dinner.
Prep time: 15 minutes mins
Cook time: 1 hour hr
2-4 servings
4.75 from 4 votes
Ingredients
- 1 squash peeled and cubed
- 1 fennel sliced
- 1 tbsp olive oil
- Pinch sea salt
- Black pepper
For the lentils
- 250 g puy/green or brown lentils
- 800 ml veg stock
- Pinch sea salt
- Black pepper
For the dressing
- 1 tsp brown rice miso
- 2 tbsp tahini
- 1.5 tsp maple syrup
- Juice 1/2 lemon
- 3 tbsp water
- 1 tsp soy sauce or tamari
- Pinch sea salt
For the toppings
- 5 tbsp sunflower seeds toasted
- Sprinkle seseme seeds
- Chilli flakes
- Fresh herbs; dill coriander
Instructions
To roast the vegetables
Pre heat your oven to 180c.
Place the veg on a couple of baking trays and coat in olive oil, salt and pepper.
Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the lentils
Next in the lentils and stock to a large pan.
Bring to the boil then cook on a low heat for 40 minutes until tender.
Season with black pepper & salt.
To make the dressing
Add all the ingredients to a jam jar and mix to combine.
To serve
Layer the lentils with the roast veg, drizzle the dressing and toss to combine.
Sprinkle on the toasted seeds, herbs and chilli.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Squash, Fennel or Lentils
The Ultimate Pumpkin Curry, With My Favourite Spices
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Red Lentil Crepes with Charred Cabbage
Creamy Coconut Dal with Tarka and Mini Flatbreads
Discuss this Recipe with Niki
6 Responses
Thank you Niki a stunning recipe, we just made it for friends and everyone loved it. We will definitely be having this regularly from now on!Reply
Fantastic! So happy to hear xxx
Reply
Another delicious recipe, Niki. We are now mainly only cooking from ‘Rebel Recipes’ or your blog! Thanks.Reply
Hi Louise
Aww thats amazing! so happy to hear!
much love, NikixxxReply
Delicious, thank you. I made a weird substituted dukka for the top with walnuts, pumpkin seeds and black sesame but tasted great. We’ve made 2 recipes off your site so far, but they’ve already become staples, and my husband is a meat eater! Definitely getting your book, thanks xReply
Hi Lucy
Sounds fantastic!
And really hope you love my cookbook 🙂
Much love, Niki xxxReply
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