Lentil ragu recipe
 This warming ragu is made with protein-rich puy lentils and plenty of veggies to help towards your five-a-day. 300g/10½oz dried puy lentils 3 tbsp olive oil100g/3½oz butternut squash, cut into chunks 1 garlic clove, chopped2 springs fresh thyme1 banana shallot, chopped 1 celery stick, finely chopped1 carrot, peeled and finely chopped50ml/2fl oz reduced chicken stock50g/1¾oz unsalted butter, cubedpinch salt1 tsp chopped fresh parsley dash sherry vinegar (optional) 300g/10½oz dried puy lentils 3 tbsp olive oil 100g/3½oz butternut squash, cut into chunks 1 garlic clove, chopped 2 springs fresh thyme 1 banana shallot, chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 50ml/2fl oz reduced chicken stock 50g/1¾oz unsalted butter, cubed pinch salt 1 tsp chopped fresh parsley dash sherry vinegar (optional) 40g/1½oz goats’ cheese2 tbsp chopped fresh chervil1 tbsp edible cornflowers 40g/1½oz goats’ cheese 2 tbsp chopped fresh chervil 1 tbsp edible cornflowers Method To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water.To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6.Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes.Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more.Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter.Finish with a pinch of salt, parsley and a dash of sherry vinegar if neededTo serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water. To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water. To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6. To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6. Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes. Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes. Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more. Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more. Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter. Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter. Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers.