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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.
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 500 g butternut squash or pumpkin cut into wedges
  • 3 tbsp olive oil
  • 130 g basmati rice
  • 200 g 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)
  • 200 g spinach leaves
  • Yogurt, chilli flakes and lime wedges to serve (optional)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.