© 2019 National Institute of Dance Medicine and Science

  • Instagram
  • Facebook
  • Twitter

Recipes with Zerlina Mastin

January 23, 2019

 

BUTTERNUT SQUASH AND LENTIL POTATO PIE​

 

This pot is perfect for cold wintery days! Warming and hearty, the balance of ingredients in this recipe provide an excellent source of protein and fibre as well as healthy fats and several crucial vitamins and minerals for dancers, including B vitamins and iron. All three pans go on around the same time, but if you’re tight for space they can be prepared separately.  Some ingredients need to be blended, but chopping would work equally well too. The lentils, walnuts, breadcrumbs and mushrooms make a fantastic meaty texture. In this recipe, the butternut squash can be substituted with sweet or white potato.

 

Serves 4

500kcals, 28g fat, 18g protein.

 

Ingredients

1 large butternut squash (peeled, deseeded and chopped),

200g mushrooms,

2 garlic cloves,

1 onion,

120g dried green lentils,

80g walnuts,

1 ½ slices of bread,

1 stock cube,

100g frozen peas,

3 tbsp.

olive oil,

30g cheddar cheese,

handful fresh sage,

1 tsp. dry mustard (optional),

3 tbsp. vinegar,

salt and black pepper to taste.

 

Method

  1. Throw the chopped butternut squash into a pot of boiling water, and simmer for 20 minutes (or until softened). Drain, season with a little salt and pepper, then mash with 2 tbsp. oil. Cover and leave to one side.

  2. Meanwhile, rinse the lentils in cold water then add to a pot of boiling water and a pinch of salt. Simmer until tender (approx. 15 minutes) then drain.

  3. As the lentils and butternut squash are cooking, blend together the mushrooms, garlic and onions (or chop finely) and fry on a medium heat with 1 tbsp. of oil. Add a few leaves of finely chopped sage. After a few minutes, add the mustard and vinegar and continue cooking until the moisture has almost evaporated. Add the blended walnuts, 1 slice of bread (also blended) and the frozen peas. Mix in well then add to the lentils.

  4. In an oven dish, transfer the lentil mix into the dish, then top with the mashed butternut squash. Sprinkle on some more breadcrumbs (½ slice bread) grated cheese and decorate with a few sage leaves. Bake on 1800C for 20 minutes or so (or until piping hot and the cheese and breadcrumbs have browned).

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Book Review: Misty Copeland's 'The Ballerina Body'.

October 15, 2018

1/5
Please reload

Recent Posts