I stumbled upon this recipe when browsing the website, Tastemade. The show is Day Tripper and the guy is a chef from Sydney, Australia who lives on Bondi beach. He makes food to take on your day trips, which when you live in Australia, is pretty much a beach day everyday. The locations were just as inspiring as the food. This recipe is taken from this episode of Day Tripper.
1 C Lentils, uncooked (green or brown)
3 C Vegetable or chicken stock
1 Large onion (chopped)
1 large pepper (chopped)
2 C Mushrooms (chopped)
Salt & Pepper
1-2 Cloves of garlic
Spices of your choice
1 Large butternut squash (cubed)
Salt & Pepper
Goats cheese or feta (to taste; somewhere around 1/2 C)
1/4-1/2 C Fresh Parsley
1/4-1/2 C Fresh Mint
Iceberg lettuce, ripped off into individual leaves
I suggest watching the video to get the instrcutions for this recipe, but I will do my best to describe what I did when I made them.
Preheat oven to 400 degrees. Mix the cubed squash with olive oil, salt and pepper, and fresh thyme. Spread out on a roasting pan, try not to have them touching. When the oven is at the desired temperture, put the squash in the oven. They will take approxamately 20-40 minutes to cook.
While the squash is cooking, saute the onions, peppers, mushrooms, garlic and dried spices in a medium pot. Meanwhile, rinse your lentils and have your stock ready to go. When the vegetables have cooked about half way, add your lentils and the stock. Simmer 25-35 minutes until the lentils are cooked.
When the squash is done, let it cool a bit before mixing in the cheese and herbs. Once both the squash and lentil mixture are cooked, scoop them out onto a leaf of iceberg lettuce (or a taco shell) and top with more fresh herbs. Enjoy!