Adapted from the Honestly Healthy Cookbook, this quick and easy diary free bake is delicious!!!
Ingredients
250g Puy Lentils (pre-cooked packet)
250g Beluga Lentils (pre-cooked packet)
1 Butternut Squash, cubed
3 tbsp Olive Oil
2 Garlic Cloves, finely chopped
250ml Coconut Milk (canned)
3 generous handfuls Goat's Cheddar, grated
1 small round soft Goat's Cheese
2 large handfuls Parsley, chopped to garnish
1/2 Red Chilli, finely sliced to garnish
Method
Place the cubed butternut squash on a baking tray, drizzle with 2 tablespoons of the olive oil and bake for 10 minutes, until nearly tender. (Leave oven switched on)
Heat the remaining oil in a pan and saute the garlic until softened.
Stir in the lentils and squash, with 50ml of the coconut milk, simmer for 5 minutes.
Pour the mixture into an oven proof baking dish and pour over the remaining coconut milk.
Crumble over the soft goat's cheese and sprinkle over the goat's cheddar.
Bake in the oven for 15 minutes, until cheese has melted. Sprinkle with chopped parsley and sliced chilli to garnish.
Serve with a green leaf salad, I served mine with peppercress and a glass of Bottlegreen Mango & Coconut.
Enjoy!!!
