Hearty green lentils and sweet roasted squash get a fresh lift from lemon and sage. Hazelnuts add a crunchy contrast to every bite.
This is a modern, Italian-inspired main course, not a traditional stew from any particular region. Green lentils hold their shape as they cook and have enough bite to stand up to the soft squash. Together, they make an earthy, savory base; roasting brings out the squash’s sweet edges. Lemon and sage cut through those deep flavors, while hazelnuts add a dry, crunchy bite. Spoon the salsa over the warm lentils just before serving, so its fresh aroma is preserved.
Squash is widely available in autumn and winter, but butternut squash is usually available all year round. Cut the pieces to roughly the same size so they cook at the same time. Give them plenty of room on the baking sheet: if they’re crowded, they’re more likely to steam than roast. Their color and browned edges are useful cues, but also check that the inside is tender with the tip of a knife. The oven does most of the work while the lentils cook on the stove.
Green lentils work well because they hold their shape better than red lentils, which quickly break down into a purée. Simmer them gently in stock and taste near the end; the exact cooking time varies by type and by how old the lentils are. They should be tender but still have a slight bite. Add the lemon juice after cooking: acidity can keep lentils firm for longer as they cook. If there’s still a lot of liquid in the pan after cooking, drain off a little; the stew should be juicy, but not watery.
Sage has a bold, savory flavor, so finely chop the leaves and use a modest amount. Use both lemon zest and juice for the salsa: the zest adds fragrance, while the juice provides the necessary freshness. No fresh sage? A smaller amount of finely chopped parsley works too, though the flavor will be milder. You can replace the hazelnuts with walnuts; toast them briefly in a dry frying pan and let them cool before roughly chopping.
Serve the lentils with the squash on top, so the roasted pieces stay intact and the salsa is visible. A slice of hearty bread goes well with it if you’d like a more substantial meal. Cool leftovers quickly, store them in a sealed container in the refrigerator, and eat them within three to four days. Reheat the lentils and squash until piping hot; add the salsa and nuts afterwards so they stay fresh and crunchy.
Preheat the oven to 220 °C (200 °C fan). Spread the squash over a baking sheet, toss with 1½ tablespoons olive oil, salt and pepper, and spread the pieces out. Roast for 25–30 minutes, until tender with browned edges.
Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. Cook the onion for 5 minutes, until translucent. Add the garlic and cook for 30 seconds.
Add the lentils, stock and bay leaf to the pan. Bring to a boil, reduce the heat and simmer uncovered for 25–35 minutes. Stir occasionally and taste after 25 minutes; the lentils should be cooked but still hold their shape. If the pan boils dry, add a splash of water as needed.
Meanwhile, toast the hazelnuts in a dry frying pan over medium heat for 3–5 minutes, shaking the pan regularly, then leave them to cool. Roughly chop them.
Mix the finely chopped sage with the lemon zest, 2 tablespoons lemon juice and the remaining ½ tablespoon olive oil. Season with pepper and, if desired, a pinch of salt.
Remove the bay leaf from the lentils and taste to see if they need any more salt or pepper. Spoon the lentils into a serving dish or divide them between four plates. Top with the roasted squash and finish with the sage salsa and hazelnuts.
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