• Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 70 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Butternut Squash, Lentil and Tomato Loaf

    Recipe Information

    Ingredients
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    250g peeled Butternut Squash

    1 medium Red Onion

    500g frozen Brown Lentils with Tahini, defrosted

    1 stick Celery

    70g Tomato Purée

    100ml Unsweetened Almond Milk

    20g Chia Seeds

    3 cloves Garlic

    220g sachet Bulgar Wheat and Quinoa Wholegrain

    50g Cashew Nuts

    60ml Olive Oil

    Sea Salt and Black Pepper

     

    1 x 2lb loaf tin – lined with some tin foil

    Method

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Put the chia seeds in a small bowl along with the almond milk and allow to rest.

    Peel, halve and finely chop the red onion. Wipe the celery and finely chop. Chop the butternut squash into small chunks. Peel and finely chop the garlic.

    In a large frying pan, heat the olive oil and sauté the onion, celery, garlic and butternut squash for about 10 minutes on a low light, until the squash is tender.

    Transfer to a large mixing bowl.

    Chop the cashew nuts and add to the bowl. Tip in the contents of the brown lentils and the bulgar wheat packets and mix well.

    Add the tomato purée and the almond milk mixture – season with salt and pepper and mix well.

    Put into the loaf tin. Cover the top with some foil and bake in the oven for 45 minutes.

    Allow to cool for a few minutes before turning out.

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