Ingredients
- 1 large red onion (diced)
- 1 large squash or butternut pumpkin (cubed)
- 2 cups cooked lentils
- oil for cooking
- salt & pepper
- 6 butter lettuce leaves
Method
- Roast squash or butternut pumpkin in oven until cooked
- Sauté onion in oil
- Mix lentils with cooked squash, onion, salt, pepper and a dash of oil
- Spoon mixture into lettuce cups to serve
About the Author
Erin Gleeson
For many years Erin worked as a food photographer in New York City, shooting for cookbooks, magazines, top chefs and restaurants, The New York Times Dining section, and The James Beard Foundation. She has also …
