A NOMVEX RECIPE
Squash & coconut lentils
Plant-based2 servings≈ 35 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Squash400 g
- Dry red lentils150 g
- Coconut milk200 ml
- Water350 ml
- Onion100 g
- Ground cumin2 g
- Olive oil15 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Peel and dice squash into 2 cm pieces. Rinse the lentils.
Soften sliced onion in oil for 4 minutes. Add cumin, squash, lentils, coconut milk and water.
Simmer for 25 minutes, stirring regularly. Add water if needed and check squash and lentils are tender.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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