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Spiced rice and lentils with roast squash

Name: Spiced rice and lentils with roast squash
Cook time: 40 h
Total time: 40 h
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 500g butternut squash or pumpkin, cut into wedges; 3 tbsp olive oil; 130g basmati rice; 200g split red lentils; 1 onion, finely chopped; 1 thumb-size piece ginger, grated; 2 garlic cloves, crushed; 2 tsp turmeric; 2 tsp ground coriander; 2 tsp cumin seeds; 1-2 tsp medium chilli powder (to taste); 1.2 litres vegetable stock (gluten free if need be); 200g spinach leaves; Yogurt, chilli flakes and lime wedges to serve (optional)

By: Esther Clark

Published: 23 Mar 22
Updated: 25 Mar 24

Spiced rice and lentils with roast squash

This is a filling vegan dinner for four people. It takes its inspiration from centuries-old kitchari or khichdi, which is a traditionally Indian dish of slow-cooked rice and lentils. We’ve added roast squash, coconut yogurt and a squeeze of lime to this comforting dish.

Next time: Try GBBO star Chetna Makan’s Bengali khichdi.

Easy
February 2022

Test kitchen approved

Serves 4
Hands-on time 40 min

Next time: Try GBBO star Chetna Makan’s Bengali khichdi.

Nutrition: per serving

Calories: 67.4g (10.8g sugars)
Fat: 10.7g (1.7g saturated)
Protein: 19g
Carbohydrates: 67.4g (10.8g sugars)
Fibre: 9.2g
Salt: 0.4g

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Ingredients

500g butternut squash or pumpkin, cut into wedges
3 tbsp olive oil
130g basmati rice
200g split red lentils
1 onion, finely chopped
1 thumb-size piece ginger, grated
2 garlic cloves, crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder (to taste)
1.2 litres vegetable stock (gluten free if need be)
200g spinach leaves
Yogurt, chilli flakes and lime wedges to serve (optional)

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Method

Heat the oven to 180ºC fan/gas 6. Toss the squash on a baking tray with 1 tbsp of the oil and some salt. Roast for 20-25 minutes or until tender.
Meanwhile, tip the rice and lentils into a sieve and rinse under cold water for a few minutes or until the water turns from cloudy to clear.
Heat the remaining oil in a saucepan, add the onion and a pinch of salt and fry over a medium heat for 8-10 minutes. Add the ginger, garlic and spices, then cook for 1 minute. Stir in the lentils, rice and stock. Bring to a simmer and cook over a low-medium heat, covered, for 25 minutes, stirring regularly. Add a splash more water if it starts to thicken too much.

Stir the spinach into the rice and let it wilt for a couple of minutes. Season to taste, then share among bowls, top with the squash/pumpkin and, if you like, serve with yogurt, chilli flakes and lime wedges for squeezing