Roast Butternut Squash and Carrot Dhal with Grilled Sea Bass
As regular readers will know, I love a good lentil dish, especially the comforting taste of dhal. This incarnation uses roasted squash to add some body as well as a handful of spices to really boost the flavour.
I chose to serve mine with some grilled sea bass but this dish is a great vegetarian dish, served simply with flatbreads for scooping it up. As well as the squash, this recipe uses grated carrot and baby spinach, giving you almost all of your 5-a-day in one meal!
Roast Butternut Squash and Carrot Dhal with Grilled Sea Bass
Serves 6
1 butternut squash, peeled, deseeded and cut into chunks
Olive oil for drizzling/frying
pinch cayenne pepper
1 tsp paprika
1 onion, finely chopped
1 tbsp cumin seeds
1 tbsp garam masala
30g fresh ginger, grated
300g split red lentils
800ml vegetable or chicken stock
400g tin chopped tomatoes
6 sea bass fillets
3 carrots, grated
100g baby spinach
Heat the oven to 200°C/gas 6. Put the squash on a large baking tray and drizzle with oil. Sprinkle over the cayenne and paprika, then toss everything together. Roast for 30-45 minutes until golden and cooked through.
Meanwhile, in a large pan, heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the rest of the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly.
Add the lentils, stock and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
Once the squash is cooked, turn the oven to grill on high. Rub the fish fillets with a little oil and season on both sides. Place skin side up on a baking tray and grill for 4-6 minutes, depending on the thickness of the fillets.
When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then stir in the roast squash. Season to taste and then serve with the grilled sea bass.
I chose to serve mine with some grilled sea bass but this dish is a great vegetarian dish, served simply with flatbreads for scooping it up. As well as the squash, this recipe uses grated carrot and baby spinach, giving you almost all of your 5-a-day in one meal!
Roast Butternut Squash and Carrot Dhal with Grilled Sea Bass
Serves 6
1 butternut squash, peeled, deseeded and cut into chunks
Olive oil for drizzling/frying
pinch cayenne pepper
1 tsp paprika
1 onion, finely chopped
1 tbsp cumin seeds
1 tbsp garam masala
30g fresh ginger, grated
300g split red lentils
800ml vegetable or chicken stock
400g tin chopped tomatoes
6 sea bass fillets
3 carrots, grated
100g baby spinach
Heat the oven to 200°C/gas 6. Put the squash on a large baking tray and drizzle with oil. Sprinkle over the cayenne and paprika, then toss everything together. Roast for 30-45 minutes until golden and cooked through.
Meanwhile, in a large pan, heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the rest of the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly.
Add the lentils, stock and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
Once the squash is cooked, turn the oven to grill on high. Rub the fish fillets with a little oil and season on both sides. Place skin side up on a baking tray and grill for 4-6 minutes, depending on the thickness of the fillets.
When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then stir in the roast squash. Season to taste and then serve with the grilled sea bass.
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