Quick Harissa Lentils with Roast Squash and a Tahini Dressing

Recently I have been trying to incorporate vegan and vegetarian dishes into my weekly meal planning. I stumbled on this one on a website called Rebel Recipes. I made it and it is incredible! I thought I would pass it along. Hope you enjoy!

Ingredients

• 1 small organic butternut squash chopped into cubes

• 1 onion roughly chopped

• 1 tbsp olive oil

• 3 cloves garlic sliced

• 1 can of organic pre cooked green lentils (or cook 1 cup as per cooking instructions)

• 1 tsp cumin seeds

• 1/2 tsp smoked paprika

• 1 tbsp Harissa paste

• 1 tbsp red wine vinegar

• Salt

• Pepper

• Handful green olives

• Handful toasted pine nuts

• Tahini dressing

Directions

1. To roast the squash; Preheat the oven to 400F

2. Add your squash with the olive oil and salt & pepper. Spread out on a roasting tray.

3. Roast for 40-50 minutes , until the squash is crisp and has turned golden brown.

4. Add the olive oil to a large frying pan and heat to low/medium then add the chopped onion.

5. Fry your onion for aprox 10 minutes until soft and browning.

6. Add in the garlic, cumin seeds, paprika and Harissa and stir for a few minutes until fragrant.

7. Add the cooked lentils, olives and red wine vinegar and stir to combine and heat through.

8. Season with salt and pepper then pop into two books. Top with the roast squash and drizzle with tahini dressing and toasted pine nuts.