About this recipe: This easy recipe turns just a few simple ingredients into the most satisfying and well-balanced midweek supper. Serve with thickly sliced crusty bread and a peppery rocket or watercress salad.
For an oven-baked version, soften 1 large roughly chopped onion in 1 tbsp extra virgin olive oil in a flameproof casserole. Stir in 2 chopped garlic cloves and 1 large seeded and chopped fresh red chilli. Cook for 2 minutes, then stir in 1 seeded and chopped red pepper, 450 g (1 lb) potatoes, peeled and cut into large dice, 170 g (6 oz) Puy lentils, 1 can chopped tomatoes, about 400 g, with the juice, and 750 ml (1 1/4 pints) chicken stock. Add 200 g (7 oz) sliced smoked pork boiling sausage or a combination of sliced kabanos sausage and pork boiling sausage. Season well and bring to the boil, then cover and transfer to a preheated 180°C (350°F, gas mark 4) oven. Cook for 1 hour. Stir in 2 tbsp chopped parsley before serving. * Turn this into a vegetarian dish by using vegetarian sausages and vegetable stock. * Use kabocha squash instead of butternut.
Mashing the potatoes with butternut squash adds wonderful colour and texture, as well as beneficial nutrients. Butternut squash is an excellent source of vitamin C and a useful source of vitamin E and beta-carotene.
A, B1, B6, C, E, folate, niacin, iron * selenium, zinc * B12