Lentils improve with time, absorbing spices and developing deeper, more complex flavours as they sit. Here, they are topped with a caramelised butternut squash topping, with sharp bursts of burnt lemon. It’s a dish that’s both comforting and vibrant—perfect to make ahead, easy to double, and just as good reheated on a busy night.
6 tbsp | olive oil, plus extra to serve |
1 | onion, finely chopped |
1 | star anise |
1 | cinnamon stick |
¼ tsp | ground turmeric |
250g | red split lentils |
250g | cavolo nero, pulled off stems, stems discarded, leaves roughly chopped into 5cm pieces |
½ | medium butternut or golden squash, peeled and cut into 3cm pieces (500g) |
1 | lemon; ½ thinly sliced then roughly chopped (rind and all), ½ squeezed for 1 tbsp |
1 tsp | mustard seeds |
10g | ginger, peeled and cut into thin matchsticks |
salt and black pepper |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note