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I know a lot of people think green lentils taste like sand, and I don’t really get it. I figure it’s probably because they once had a lentil-based dish that wasn’t great, and ever since then, they’ve associated that taste with lentils. I’m too stubborn to accept that it’s possible to not like lentils.

So, no need to tell you that lentils + squash (or pumpkin) + tomatoes + fresh cheese = HAPPINESS.

I recommend eating this for dinner and keeping the leftovers to eat cold for lunch the next day, like a salad.

If you end up making this recipe and getting stuck with leftover squash, here’s a recipe you can make to use it up: Creamy Squash & Smoked Gouda Pasta.

  • ServesServes 4
  • Prep time4 portions
  • Cook time8 min
  • Timeout15 min
  • FreezingFreezes well


  • 1 red onion, minced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 can (420 ml) green lentils, rinsed and drained
    Replacement options

    or 2 cups Puy lentils, cooked and drained

  • 2 cups cooked squash or pumpkin, coarsely chopped (see tip)
  • 3 tablespoons maple syrup
  • 1/4 cup cider vinegar
  • Salt and pepper, to taste
  • 1/4 cup fresh basil, minced
  • 3/4 cup fresh cheese (quark)


  1. In a pan, sauté the onion in oil for 6–8 minutes.
  2. Add the garlic and tomatoes and cook for 2 more minutes. Season generously. 
  3. Add the remaining ingredients, aside from the basil and fresh cheese.
  4. Cook for 5 more minutes while stirring. Add the basil and serve with a heaping spoonful of fresh cheese.

Tips & tricks

Here’s how to prepare the squash or pumpkin flesh:

  1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
  2. Using a knife, cut the squash (or pumpkin) in half lengthwise (or into quarters, depending on the size). Remove the seeds.
  3. Season and drizzle with olive oil. Place face down on the parchment paper.
  4. Bake for 1 hour or until a knife cuts through the flesh easily. Let cool and peel off the skin using a spoon.
Recipe published on August 19, 2018