A lovely, festive recipe full of the winter fragrances of sage and chestnut.



  • 2 cups red lentils
  • 4 cups water
  • Strip kombu sea vegetable
  • Half onion diced
  • 1 clove garlic finely cut
  • Handful sage Sprig fresh rosemary
  • Handful soft chestnuts
  • 3 leaves kale roughly cut
  • Half butternut squash – diced
  • Shoyu
  • Half a cup ground almonds
  • Bay leaf
  • Dash sesame oil[/itemlist]


  1. Combine lentils, chestnuts, kombu and bayleaf in a pan. Add the water and bring to a boil, then simmer for 25 minutes until the lentils are soft.
  2. Meanwhile heat a dash of oil and sauté the onion and garlic with a pinch of salt. Add the squash pieces and herbs and cook for a few minutes. Combine with the lentils and add ground almonds, dash shoyu/ herb salt to taste.
  3. Prepare a baking tin with oiled parchment paper and transfer the mixture into the tin.
  4. Bake at 180 degrees Celsius for 30 minutes.