Impress Your Girlfriends This Weekend with this Butternut Squash & Lentil Burger recipe.
We’re super excited to start introducing you to our weekend recipes. It’s the weekend and your planning to have the girls round and you want to show off your skills in the kitchen! And as everyone seems to be moving towards healthier lifestyle choices, our aim is for these recipes to be from organic produce, diary-free and either vegan or vegetarian. Something fun but healthy is the perfect way to get everyones attention.
1 cup of orange lentils ( soaked overnight)
1/2 Red Pepper
1/2 Butternut Squash
4 Cherry Tomatoes
Handful of spinach
4 tablespoons of water or organic stock
Pinch of cumin seeds
Pinch of oregano
Pinch of turmeric
Salt & Pepper ( optional)
Spoon of coconut oil
Chop all vegetable into cubes
Heat an coconut oil in an oven dish at low heat. Add the butternut squash, red pepper, tomatoes, turmeric and cumin seed seeds in an oven dish and cook at 160 for 15-20 minutes until the butternut is soft. Rinse off the lentils and place in a frying pan with the water/stock and add the spinach and courgette. The lentils will stick to the pan so keep stirring while adding the liquid until they are cooked.
When the butternut is soft remove from oven ( but do not turn if off) and place in a mixing bowl with the lentils mixing together with it is all combined. Gather little scoops of the mix and make a burger shape using your hands. Place back in the frying pan using the remaining coconut oil until golden brown and cook off in the oven at the same temperatue for 8-10 minutes.
Serve with a fresh garden salad and crisp white wine.