Puy lentils, squash & kale

• bay leaf↗1 1
• puy lentils↗200g g
• olive oil↗2 tbsp tbsp
• lemons↗1 ½

  1 juiced, 1/2 cut into wedges, to serve

• butter↗20g g
• large sage leaves↗2

  torn

• butternut squash↗500g g

  or another autumn squash, peeled and cut into bite-sized pieces

• kale↗100g g

  stems removed and leaves torn into bite-sized pieces

• roughly chopped flat-leaf parsley1 tbsp tbsp
• toasted hazelnuts↗2 tbsp tbsp

  roughly chopped

Step-by-step instructions

1. 1

   Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.

2. 2

   Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.

3. 3

   Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.