recipes
Spicy butternut and red lentil crumble
2022-04-30
Ingredients
For the filling
- 1 small butternut squash, peeled and diced
- 1 sweet potato, peeled and diced
- 1 cup red lentils
- 1 small onion, finely chopped
- 1 tsp harissa
- ½ tsp cumin
- ½ tsp paprika
- 1 can coconut milk
- 1 x 400g tin tomato polpa
- 1 tbsp. vegetable spread (Flora)
For the crumble
- 50g vegetable spread (Flora)
- 150g plain flour (Lamb brand)
- 150g vegan cheddar
- 100g chopped walnuts (Lamb brand)
- Fresh thyme springs
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Method
Cook the butternut, sweet potato and onion in the melted vegetable spread over moderate heat for a couple of minutes. Stir in the lentils, harissa and spices and cook for a further 2 minutes and season with salt and pepper. Stir in the coconut milk and the polpa, set to a simmer and continue cooking until the vegetables are soft and the sauce thickens. Pour the mixture into baking dish and prepare the crumble. In a bowl, rub together the flour and vegetable spread until the mixture resembles rough crumbs. Stir in the remaining ingredients and spoon the crumble over the pumpkin mixture. Bake at 175°C until golden
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