Creamy tarragon lentil bowl with brown rice and caramelised squash

SERVES 3

Tarragon is our chef Ed’s favourite herb. The grassy aniseed flavour pairs perfectly with the cream and earthy lentils.

• 250G DRIED PUY OR BELUGA LENTILS, WASHED AND DRAINED
• 2 CELERY STALKS FINELY DICED
• 1 ONION OR 2 BANANA SHALLOTS, FINELY DICED
• 1 BAY LEAF
• SMALL GLASS WHITE WINE
• 5 SPRIGS FRESH TARRAGON, FINELY CHOPPED
• 3–4 SPRIGS OF THYME
• 150ML DOUBLE CREAM OR VEGAN ALTERNATIVE
• 1 HEAPED TSP WHOLEGRAIN MUSTARD
• 1 TBSP OF RED WINE VINEGAR
• 1 LITRE VEG STOCK
• HALF A PUMPKIN, ROUGHLY CHOPPED

1. In a preheated oven at 200 degrees °C, add your pumpkin to a baking tray with a good glug of oil. Roast for 30-35 minutes.

2. On a medium–low heat, in a heavy bottomed casserole, add a few good glugs of oil. Then add your onion and cook for 2–3 minutes, stirring regularly. Add your celery, bay leaf and a good pinch of salt. Stir regularly for 5–10 minutes, making sure the mixture doesn’t brown.

3. Add your wine, mustard, lentils, thyme and stock, and bring to a boil. Then let simmer for 25-30 minutes until the lentils are tender. Add your tarragon, red wine vinegar and cream and cook for a further few minutes. Then add your pumpkin and gently fold into your lentils. Sprinkle any remaining tarragon over the top.