This roasted winter squash with creamy lentils recipe makes such a comforting vegan meal.
The beluga lentils are cooked in a creamy coconut and tomato sauce, lightly spiced with garam masala and a blend of other spices. The lentils should take around 60mins to cook and the winter squash around 30mins, so you need to coordinate as per the method below to have them both ready at the same time.
Beluga lentils are small black lentils that grow in North America. When cooked they retain their texture and are ideal for hearty dishes. High in antioxidants, dietary fibre and folates, beluga lentils are a great source of low-fat plant-based protein.
For this recipe, I have used some red kuri squash, but you can use pumpkin or even butternut squash. Red kuri squash has a great texture and a delicious nutty taste.
If you are looking for more winter squash inspiration try my Roasted Butternut Squash Salad with Bulgur Wheat and Lentil below. Hearty and delicious, it is topped with crunchy pomegranate seeds and almonds.