Creamy Lentils, Leek and Mushrooms with Roasted Butternut

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of unsalted water to the boil.
2. Remove top and base from butternut and cut fatter end into 2cm-thick wedges. Remove seeds, leaving skin on. You will need 400-500g worth. Toss with a drizzle of olive oil and first measure of thyme on prepared tray. Season and bake for 25-30 minutes, until cooked through. Turn once during cooking.
3. Cook lentils in pot of boiling water for 25-30 minutes, until just tender but slightly firm to the bite, then drain.
4. While lentils and butternut are cooking, prepare the rest of the meal. Cut leek in half lengthways and thinly slice; thinly slice mushrooms; finely chop second measure of thyme and garlic. Set aside.
5. Heat butter in a large fry-pan on medium heat and cook leek, thyme, garlic and salt for 3-4 minutes, stirring, until softened. Add mushrooms and cook a further 3-4 minutes. Add stock, soy sauce and balsamic vinegar, bring to a simmer, stirring, and cook for 2 minutes.
6. Stir through sour cream and spinach and cook a further 1 minute, until thickened slightly and spinach has wilted. Season to taste with pepper. Stir through cooked lentils.
7. divide roasted butternut between plates. Top with creamy lentils, leek and mushrooms. Serve a wedge of lemon to squeeze over just before eating. Garnish with walnuts and parsley.