Ingredients

1 bay leaf
200g puy lentils
2 tbsp olive oil
1 ½ lemons
1 juiced, 1/2 cut into wedges, to serve
20g butter
2 large sage leaves
torn
500g butternut squash
or another autumn squash, peeled and cut into bite-sized pieces
100g kale
stems removed and leaves torn into bite-sized pieces
1 tbsp roughly chopped flat-leaf parsley
2 tbsp toasted hazelnuts
roughly chopped

Method
step 1
Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.

step 2
Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.

step 3
Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.