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.

Roast squash, fennel & puy lentils with miso tahini dressing

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 (see swaps below) and a dressing made from things you will hopefully have in your cupboard.

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

Swaps;
Lentils–you can use mung beans, chickpeas or butter beans
Squash & fennel–sweet potato, carrots, parsnips, aubergine or peppers–they would all be delicious.

I’m also creating some beautiful green spring like dishes, so watch this space.

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 xxx

Roast squash, fennel & puy lentils with miso tahini dressing

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.
Prep time: 15 minutes
Cook time: 1 hour
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.

More Recipes with Squash, Fennel or Lentils

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My top 10 healthy and light vegan dinners

6 Responses

  1. 5 stars
    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!

  2. 5 stars
    Another delicious recipe, Niki. We are now mainly only cooking from ‘Rebel Recipes’ or your blog! Thanks.

  3. 5 stars
    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

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