Roast Squash, Fennel & Puy Lentils with Miso Tahini Dressing

A simple dish of roast squash, fennel and earthy puy lentils with a delicious miso tahini dressing — perfect for lunches or an easy dinner.

Maybe not the most spring like for the start of May, but it’s no doubt delicious.

Super simple, a bed of earthy Puy lentils, sweet roasted squash and fennel, and the most amazing miso tahini dressing. Which makes EVERYTHING taste good.

This is a perfect store cupboard dish, just wholesome lentils. Add some roast veg, and a dressing made from things you will hopefully have in your cupboard.

I think it’s important to add some crunch, so top with some toasted seeds or dukkah.

I really hope you love this tasty salad. Let me know if you make it, I’d love to hear what you think.

Much love, Niki xx

Roast squash, fennel & puy lentils with miso tahini dressing

Prep time: 15

Cook time: 1

2-4 servings

4.75 from 4 votes

Ingredients

1 squash peeled and cubed
1 fennel sliced
1 tbsp olive oil
Pinch sea salt
Black pepper

For the lentils

250 g puy/green or brown lentils
800 ml veg stock
Pinch sea salt
Black pepper

For the dressing

1 tsp brown rice miso
2 tbsp tahini
1.5 tsp maple syrup
Juice 1/2 lemon
3 tbsp water
1 tsp soy sauce or tamari
Pinch sea salt

For the toppings

5 tbsp sunflower seeds toasted
Sprinkle seseme seeds
Chilli flakes
Fresh herbs; dill coriander

Instructions

To roast the vegetables

Pre heat your oven to 180c.
Place the veg on a couple of baking trays and coat in olive oil, salt and pepper.
Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.

To make the lentils

Next in the lentils and stock to a large pan.
Bring to the boil then cook on a low heat for 40 minutes until tender.
Season with black pepper & salt.

To make the dressing

Add all the ingredients to a jam jar and mix to combine.

To serve

Layer the lentils with the roast veg, drizzle the dressing and toss to combine.
Sprinkle on the toasted seeds, herbs and chilli.

Print Recipe

I'd love to hear your comments…

Jacqui

5 years ago Reply

Thank you Niki a stunning recipe, we just made it for friends and everyone loved it. We will definitely be having this regularly from now on!
- Niki
  
  5 years ago Reply
  
  Fantastic! So happy to hear xxx
Louise

6 years ago Reply

Another delicious recipe, Niki. We are now mainly only cooking from ‘Rebel Recipes’ or your blog! Thanks.
- Niki
  
  6 years ago Reply
  
  Hi Louise
  Aww thats amazing! so happy to hear!
  much love, Nikixxx
Lucy J

6 years ago Reply

Delicious, thank you. I made a weird substituted dukka for the top with walnuts, pumpkin seeds and black sesame but tasted great. We’ve made 2 recipes off your site so far, but they’ve already become staples, and my husband is a meat eater! Definitely getting your book, thanks x
- Niki
  
  6 years ago Reply
  
  Hi Lucy
  Sounds fantastic!
  And really hope you love my cookbook 🙂
  Much love, Niki xxx

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Roast Squash, Fennel & Puy Lentils with Miso Tahini Dressing

The Recipe