Ingredients
- 2 onions, chopped
- 1tbsp olive oil
- 2 garlic cloves
- 2tsp ground coriander
- 1tbsp harissa
- 400g butternut squash, cut into small chunks
- 150g red lentils
- 400g can tomatoes
- 600ml vegetable stock
- For the crumble:
- 150g plain flour
- 50g butter, cubed
- 150g blue cheese
- 100g walnuts, chopped
- 1tbsp fresh lemon thyme
Instructions
- Heat oven to 200°C. Fry the onions in oil for 5 minutes.
- Add the garlic, coriander and harissa, give the mixture a good stir, and cook for 1 minute. Add the squash, lentils, tomatoes and stock, and allow to simmer for 30 minutes more.
- Meanwhile, make the topping. Rub together the flour, butter and half the cheese, then mix in the walnuts and thyme.
- Divide the filling between 4 ovenproof dishes, top with the crumble, then scatter over the rest of the cheese. Bake for 30 minutes.
