Red lentil hummus with vegetable crudités recipe
 Red lentils are an excellent source of protein. Make them one of your kitchen staples and use in this nourishing, low-calorie 'hummus' which is terrific as a snack, with vegetable crudités, or lunchbox filler. Each serving provides 218 kcal, 12g protein, 28g carbohydrates (of which 7g sugars), 5g fat (of which 1g saturates), 6g fibre and 1g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil2 shallots, finely chopped1 tsp sweet smoked paprika, plus extra to sprinkle1 garlic clove, crushed200g/7oz butternut squash, peeled, finely diced150g/5½oz red lentils450ml/1lb vegetable stock1 level tsp tahini2 level tbsp fat-free Greek-style yoghurt2 tbsp finely chopped fresh coriander, plus extra sprigs to garnishsalt and freshly ground black pepper 1 tbsp light olive oil 2 shallots, finely chopped 1 tsp sweet smoked paprika, plus extra to sprinkle 1 garlic clove, crushed 200g/7oz butternut squash, peeled, finely diced 150g/5½oz red lentils 450ml/1lb vegetable stock 1 level tsp tahini 2 level tbsp fat-free Greek-style yoghurt 2 tbsp finely chopped fresh coriander, plus extra sprigs to garnish salt and freshly ground black pepper 1 large carrot, cut into finger-length sticks2 celery stalks, cut into finger-length sticks½ cucumber, deseeded, cut into finger-length sticks6–8 red radishes, topped and tailed 1 large carrot, cut into finger-length sticks 2 celery stalks, cut into finger-length sticks ½ cucumber, deseeded, cut into finger-length sticks 6–8 red radishes, topped and tailed Method Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season.Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes, or until softened. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season. Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all the liquid has been absorbed. Season. Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Add the tahini, yoghurt and coriander and mash to an even, fairly smooth texture. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités. Place in the fridge for 1 hour, dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités.