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Butternut & Puy Lentil Traybake

45 minutes 4-6 Servings

Try out this healthy and super delicious easy meal. It’s high in plant protein, fibre and nutritious whole grains.

It can easily be made as a vegan dish, although I used a little yoghurt in mine.

1 butternut squash, cut up in 1 inch cubes

2 red onions, quartered

1 handful sage leaves

2 tbsp olive oil*

200g puy lentils*

1 tsp vegetable bouillon*

Dressing ingredients:

2 tbsp yoghurt*

1 tbsp garlic olive oil*

1 tbsp tahini*

1 pinch salt*

1 tbsp lemon juice*

2-3 tsp harissa (optional)

  1. Place the butternut, onions and sage in a baking dish. Drizzle with olive oil and pop into the oven, preheated to about 200C for 30-40 mins.
  2. Boil the puy lentils in plenty of water and the tsp veg bouillon for about 20 minutes, until tender, then drain.
  3. Mix all the ingredients for the dressing together. You may need to add a little water if it’s too thick.
  4. When the butternut is nice and golden, remove from the oven, mix in the lentils and dollop the dressing on top. I love adding some harissa to this dish too for added flavour.