Puy Lentil, Coconut and Soy Cheese Bake


125g (4oz/scant 2/3 cup) puy lentils
100g (3 ½ oz) butternut squash, diced
3 tbsp olive oil
2 garlic cloves
200ml (7fl oz/generous ¾ cup) coconut milk
Or soy single cream
80g (3oz) vegan cheddar, grated 40g
(1 ½ oz) flat leaf parsley, chopped, to garnish
½ red red chilli, finely sliced, to garnish (optional)
Watercress, to serve

Preheat the lentils in small pan, cover with water, bring to the boil, then simmer for 10-15 minutes, until al dente. Drain and set aside.

Place the diced butternut squash on a baking tray (cookie sheet), drizzle with 2 tablespoons of olive oil and bake for 10 minutes, until nearly tender. Leave the oven switch on.

Meanwhile, heat the remaining olive oil in a pan and sauté the garlic until softened. Stir in the lentils and squash with 50ml (2fl oz/scant ¼ cup) of coconut milk/soy single cream and leave to simmer for 5 minutes.

Pour the mixture into an ovenproof baking dish or 4 individual ramekins, pour over the grated cheddar soy cheese and return to the oven to melt the cheese.

Serve with watercress and sprinkle with chopped parsley and the sliced chilli if you like a bit of heat.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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