FRIJE

Instructions

• 1.   Preparation:
  Peel the butternut squash and cut it into approximately 2.5 cm cubes.
  Peel the onion and slice it into strips.
• 2.   Place the butternut squash and onion in a baking dish, season with salt, drizzle with olive oil, mix well, and roast in the oven for about 30 minutes at 200°C (400°F), stirring regularly to ensure even cooking.
• 3.   Cook the lentils in three times their volume of water (do not add salt at this stage as it can prevent them from cooking properly!) by starting with cold water (refer to the package instructions for the cooking time, usually around 20 minutes).
• 4.   Cut the chorizo into small pieces, peel, remove the germ, and finely chop the garlic.
• 5.   In a large saucepan or sauté pan, sauté the chorizo and garlic with a drizzle of olive oil.
• 6.   When the chorizo starts to brown, add the crushed tomatoes, bay leaf, thyme, and a small glass of water, and bring to a gentle boil.
• 7.   Once the lentils are cooked, add them to the chorizo pan and simmer gently for about ten minutes, adding a little water if necessary.
• 8.   Add the roasted butternut squash and onions and simmer for a few more minutes to allow the flavors to meld, then adjust the seasoning.

Notes & Suggestions

• Average nutritional values per serving:
  Energy: 1,902.46 kJ / 456.51 kcal
  Fat: 16.24 g, of which saturated: 4.47 g
  Carbohydrates: 53.29 g, of which sugars: 6.97 g
  Fiber: 9.37 g
  Protein: 27.67 g
  Sodium: 533.05 mg

Nutritional information *