Olive Oil (always)
250g boiled puy lentils
1 onion
15 ml curry powder
1/4 teaspoon nutmeg
1 teaspoon ground coriander 1 ground cumin
1 teaspoon turmeric
380g sliced butternut squash
5 tablespoons maple syrup or 2 tablespoons sugar
5 tablespoons tomato paste
1 teaspoon fresh ginger grated
3 cloves garlic
30ml Apple cider vinegar
salt and pepper
TOPPING
300ml Milk,
2 eggs
bay leaves
Stir fry the onion with the curry powder in oil until soft. Add the butternut with 100ml water cover and simmer until cooked and dry. Add the honey and spices, Mash. Pout the lentils in and mix altogether, cook for a few minutes to combine everything. Put in an ovenproof dish.
Mix the milk and 2 whisked eggs, season with salt and pepper and pour over the lentil mixture. Add the bay leaves on top. Bake at 180 C until set for about 45 minutes. Serve with rice.
Serves 4