Slow roast squash garlic lentils with harissa yogurt
Ingredients
- 1 butternut squash peeled, deseeded and cut into 2cm slices
- 8 garlic cloves skin on
- 4 small shallots skin on
- 3 bay leaves
- a few sprigs of thyme
- 50ml rapeseed oil
- handful of chopped coriander
- 150g green or puy lentils
- 1 bay leaf
- 1 garlic clove
- drizzle of olive oil
- 6 tbsp thick Greek yogurt
- 1 tbsp tahini
- 1-2 tbsp rose harissa
- 2 tbsp pumpkin seeds
- 1 tsp cumin seeds
- ½ tsp rapeseed oil
Instructions
Slow-roast squash & garlic lentils with harissa yogurt serves 4 original recipe by BBC Good Food.
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