Seasonal Recipes

Pumpkin, Lentil + Kale Bake

1/2 cup puy or French-style lentils, soaked overnight in cold water if you have time
1 bay leaf
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, roughly chopped
1/2 medium cauliflower, roughly chopped
2 cups stock (homemade or as natural as possible)
sea salt and pepper
1/2 small pumpkin, seeded, peeled and sliced into 7-8mm thick pieces
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/2 bunch stems removed and leaves roughly chopped
Pumpkin seeds, to scatter

you can also add lasagne sheets and use a bechamel sauce if you like.

Place lentils in a small saucepan (drain if you've soaked overnight), then cover with plenty of fresh cold water, add bay leaf and simmer 10-15 minutes or until just tender. Add a good pinch of fine sea salt and cook for a further 2-3 minutes before draining well. Discard bay leaf.

To make the cauliflower sauce, heat oil in a large saucepan and fry onion 2-3 minutes, stirring often until tender. Add garlic and cook for a further 30 seconds. Add cauliflower, stir, add stock, bring to the boil, cover with a lid, reduce heat and simmer 5-8 minutes or until the cauliflower is soft. Remove from the heat and carefully transfer the entire contents of the pan to a blender or use a hand blender. Season with salt and ground white pepper, to taste. 

Prepare pumpkin and kale. Heat olive oil in a frying pan over medium-high heat. Add garlic and chopped kale, cook 2-3 minutes, stirring often until softened. Season to taste.

Preheat oven to 180C. To assemble; spread about 1/4 of the cauliflower sauce on the bottom of a 2-3 litre capacity oven-proof dish, top with a layer of pumpkin slices, season pumpkin with a little salt and pepper, scatter with 1/4 of the lentils and 1/4 of the kale. Repeat until all the ingredients are used up, finishing with a dollop of cauliflower sauce, a little kale (this gets all crispy and delicious in the oven, like kale chips!), scatter the top with some pumpkin seeds and cook for 45-55 minutes, or until the pumpkin is tender (insert a skewer into it to check), the top is golden and the sauce is bubbling up the sides of the dish. Serve immediately with salad.