Squash and red lentil puree with PSB

We enjoy this warm dish on some colder evenings. It's simple and comforting. Add an egg, bulk it up with beans and add some boiled potatoes for a really hearty meal.

Ingredients:

500g Crown Prince squash (or any other squash)
Purple sprouting broccoli
1x leek
1x onion
Handful of split red lentils
Small piece of ginger
1 teaspoon coriander powder
Pinch of salt

Method:

Heat the oven to about 200 degrees.

Place the PSB on an oven tray, sprinkle with olive oil, salt and black pepper, then roast for 20 minutes in the oven.

Heat some oil in a pot, add the chopped ginger, leek, onion, and garlic and fry for 5 minutes.

Add the coriander powder and cook for another 5 minutes at a medium heat.

Add the cubed squash and continue cooking until it browns. Keep stirring at this point to avoid it sticking.

Rinse the lentils and add to the pot, and after 2 minutes add enough water to just cover. Bring this to a simmer for 15-20 minutes.

Once the squash is cooked (easily poke a fork through but not breaking apart in the pan), remove some of the leftover liquid, and blend it until you get a smooth texture. You can add the water back in if you like it runnier.

Serve the puree in a bowl or on a plate, and add on top the roasted PSB. Finish with some olive oil, and fresh ground pepper.