125g (4oz/scant 2/3 cup) puy lentils
100g (3 ½ oz) butternut squash, diced
3 tbsp olive oil
2 garlic cloves
200ml (7fl oz/generous ¾ cup) coconut milk
Or soy single cream
80g (3oz) vegan cheddar, grated 40g
(1 ½ oz) flat leaf parsley, chopped, to garnish
½ red red chilli, finely sliced, to garnish (optional)
Watercress, to serve
Preheat the lentils in small pan, cover with water, bring to the boil, then simmer for 10-15 minutes, until al dente. Drain and set aside.
Place the diced butternut squash on a baking tray (cookie sheet), drizzle with 2 tablespoons of olive oil and bake for 10 minutes, until nearly tender. Leave the oven switch on.
Meanwhile, heat the remaining olive oil in a pan and sauté the garlic until softened. Stir in the lentils and squash with 50ml (2fl oz/scant ¼ cup) of coconut milk/soy single cream and leave to simmer for 5 minutes.
Pour the mixture into an ovenproof baking dish or 4 individual ramekins, pour over the grated cheddar soy cheese and return to the oven to melt the cheese.
Serve with watercress and sprinkle with chopped parsley and the sliced chilli if you like a bit of heat.