Mary Berry’s Butternut Squash and Lentil Samb is a heartwarming, gently spiced vegetarian dish that reflects her masterful ability to marry comfort food with elegant simplicity. "Samb" might sound exotic, but think of it as a vibrant, mildly curried stew or thick soup-a bowl brimming with wholesome goodness. At its core, it features tender chunks of sweet butternut squash, soft red lentils that break down into a rich base, and a warming blend of aromatic spices.
This dish is a celebration of texture and flavor: the soft squash contrasts with the delicate creaminess of lentils, all enveloped in a fragrant tomato and coconut sauce. It’s subtly spiced-never overpowering-with cumin, turmeric, and ginger singing in the background, while garlic and chili offer depth and a touch of heat.
Perfect for a cozy night in, a meat-free Monday, or a nourishing lunch, it’s filling, high in protein and fiber, and incredibly satisfying. Mary Berry, in her signature fashion, creates a dish that’s accessible to home cooks yet restaurant-worthy in taste and presentation.
Mary Berry’s Butternut Squash And Lentil Samb Recipe
Ingredients Needed
Here’s everything you’ll need to recreate Mary Berry’s Butternut Squash and Lentil Samb at home. Keep in mind, Mary is all about using accessible ingredients and making them shine.
Vegetables And Base
- 1 butternut squash (approx. 1kg), peeled, deseeded, and cut into 2cm cubes
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 thumb-sized piece of fresh ginger, grated
- 1 red chili, deseeded and finely chopped (optional for milder palates)
Protein And Fillers
- 100g red lentils, rinsed and drained
Liquids And Sauces
- 400g can chopped tomatoes
- 400ml can coconut milk
- 500ml vegetable stock (fresh or made from a cube)
Spices And Seasoning
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- Salt and freshly ground black pepper, to taste
- Fresh coriander (cilantro), chopped (for garnish)
Equipment Needed
You don’t need any fancy gear-just solid kitchen staples. Here’s what you should gather before diving in:
- Large saucepan or deep sauté pan – for cooking everything in one go
- Sharp knife – essential for tackling the butternut squash
- Peeler – to make easy work of peeling the squash
- Chopping board – a good-sized one, since you’ll be prepping several ingredients
- Wooden spoon or spatula – for stirring as the flavors build
- Measuring jug – to prepare your stock
- Ladle – useful for serving and portioning
- Blender or stick blender (optional) – only if you want a smoother finish
Instructions To Make Mary Berry’s Butternut Squash And Lentil Samb
Now, onto the soul of it: bringing this dish to life. Set aside around 45-60 minutes for prep and cooking.
1. Start With The Aromatics
In your large pan, heat a splash of oil (vegetable or olive) over medium heat. Add the chopped onion and sauté until softened-about 5 minutes. Don’t rush this step; you want the onion to become translucent and slightly golden.
Add the garlic, ginger, and chili, stirring for another 2 minutes. The kitchen should already be smelling amazing!
2. Layer In The Spices
Stir in the cumin, coriander, and turmeric. Toasting the spices briefly in the hot oil blooms their essential oils and transforms them from powder into perfume. Cook for about a minute, stirring constantly to avoid burning.
3. Add The Squash And Lentils
Tip in the cubes of butternut squash and the rinsed lentils. Give everything a good stir so the squash and lentils get coated in those lovely spices.
4. Pour In Liquids
Add the chopped tomatoes, coconut milk, and vegetable stock. Stir well to combine all the ingredients into a rich, golden broth. Season with salt and pepper.
5. Simmer Gently
Bring to a gentle boil, then reduce the heat and cover. Simmer for about 25-30 minutes, or until the squash is soft and the lentils are tender and starting to break down.
6. Final Touches
Taste and adjust seasoning. You can leave the samb chunky, or use a stick blender to partially blend it-just enough to thicken it while keeping some texture.
7. Serve
Ladle into bowls and garnish with a sprinkle of chopped fresh coriander. Serve it with warm naan, rice, or crusty bread for a complete meal.
Tips And Tricks
Want to elevate your samb from good to glorious? Here’s how:
- Don’t skip the aromatics. Garlic, ginger, and chili form the backbone of flavor-use fresh versions for the best impact.
- Roast the squash beforehand for a deeper, slightly caramelized flavor. It adds an extra layer of richness.
- Batch-cook for the week. This dish freezes like a dream. Let it cool, portion it into containers, and freeze for up to 3 months.
- Make it your own. Add a handful of spinach at the end for extra greens, or a splash of lime juice for brightness.
- Swap lentils if needed. While red lentils cook faster and break down nicely, you can substitute with green or brown lentils for more bite-just increase the simmering time.
- Coconut milk options: Use full-fat for a creamier finish or light coconut milk for a healthier twist.
Mary Berry’s Butternut Squash and Lentil Samb is more than just a vegetarian stew-it’s a masterclass in comfort, balance, and flavor. From the warming spices to the tender sweetness of squash and the satisfying heartiness of lentils, every bite is soothing and deeply nourishing. It’s the kind of meal that makes you feel good from the inside out.
Whether you’re new to plant-based cooking or a seasoned home chef, this dish is a delightful addition to your repertoire. It’s simple to prepare, endlessly adaptable, and most importantly-utterly delicious. So go ahead, pour yourself a glass of something lovely, roll up your sleeves, and cook with joy. Mary Berry would absolutely approve.
Easy Recipe Variations For Mary Berry’s Butternut Squash And Lentil Samb
Mary Berry’s Butternut Squash and Lentil Samb is a wonderfully comforting dish that combines the earthy sweetness of butternut squash with the hearty, protein-packed lentils. While this recipe is already a crowd-pleaser, there are several ways to adapt and personalize it to your tastes or dietary needs. Here are some easy variations you can try to keep things interesting:
1. Spicy Heat
If you love a bit of a kick, you can add chili peppers or cayenne pepper to the dish. Start by adding finely chopped red chilies or a teaspoon of cayenne when sautéing the onions. The heat will complement the natural sweetness of the squash and give the samb a more robust flavor. For a milder heat, you can use smoked paprika instead of fresh chilies for a smoky, earthy undertone.
2. Coconut Cream For Richness
For a touch of indulgence, swap out the vegetable broth for coconut milk or coconut cream. The coconut will add a creamy texture and tropical flavor that pairs beautifully with the butternut squash. This variation is especially lovely if you’re craving a richer, more luxurious version of the samb.
3. Add More Greens
For an extra nutrient boost, toss in some leafy greens such as spinach, kale, or chard towards the end of the cooking process. These greens will wilt down into the dish, adding vibrant color and a nice contrast to the sweetness of the squash. Plus, they’ll increase the fiber content, making the dish even more filling and healthy.
4. Switch The Lentils
While the recipe calls for brown or green lentils, feel free to experiment with different types. Red lentils cook faster and break down into a soft, mushy texture, which would create a more stew-like consistency. You could also use black lentils (beluga lentils) for a firmer texture and a more pronounced flavor. Each type of lentil brings something unique to the dish.
5. Add Nuts For Texture
For an unexpected crunch and a bit of nutty flavor, toss in some toasted almonds, cashews, or pine nuts right before serving. The nuts will contrast beautifully with the creamy squash and lentils, adding both texture and a deeper flavor profile. A sprinkle of toasted seeds like pumpkin or sunflower would also work well for this variation.
6. Herb Variations
While the recipe traditionally uses cumin, coriander, and turmeric for flavor, you can experiment with fresh or dried herbs. Try adding rosemary or thyme for a more aromatic, earthy twist, or cilantro for a fresh, citrusy contrast. If you enjoy a Mediterranean flair, consider adding a touch of oregano and basil to the mix.
7. Make It Vegan Or Add Protein
Mary Berry’s recipe is naturally vegetarian, but you can also turn it into a hearty vegan meal by replacing any dairy with plant-based alternatives. If you’re looking for additional protein, consider adding cooked chickpeas, tofu cubes, or even tempeh. The nutty flavors of these additions blend seamlessly with the lentils and squash.
Storing Leftovers
Leftovers from Mary Berry’s Butternut Squash and Lentil Samb make for an easy and satisfying meal the next day, but knowing how to store them properly ensures that the flavors remain intact and the dish stays fresh. Here’s how to store and reheat your leftovers:
Refrigerating
Once the samb has cooled to room temperature, transfer it to an airtight container. Store in the fridge for up to 3-4 days. The lentils and squash will absorb the flavors even more as they sit, and the dish may taste even better on the second day. If you have added coconut milk or cream, the dish will stay creamy, but you might notice slight changes in texture as it cools.
Freezing
If you have a larger batch or want to make the dish ahead of time, freezing is a great option. To freeze, let the samb cool completely before transferring it to a freezer-safe container or freezer bag. The samb can be stored in the freezer for up to 3 months. When reheating, you might want to add a splash of water or vegetable broth to restore its original consistency, as frozen lentils and squash may lose some of their moisture.
Reheating
For the best results, reheat your samb on the stovetop over low heat, stirring occasionally to ensure even warming. You can also reheat it in the microwave if you’re short on time, but make sure to stir it halfway through. If the dish has thickened in storage, simply add a little extra broth or water to bring it back to its desired consistency.
What To Eat With Mary Berry’s Butternut Squash And Lentil Samb?
While Mary Berry’s Butternut Squash and Lentil Samb is a complete meal on its own, it pairs wonderfully with a variety of side dishes to enhance its flavor profile and texture. Whether you want to round out the meal or add a bit of contrast, here are some great options:
1. Crispy Flatbreads
Soft, warm flatbreads like naan or pita are the perfect accompaniment to this samb. You can use them to scoop up the rich, flavorful sauce and enjoy the satisfying combination of textures. To elevate the flatbread experience, try brushing it with some melted butter or ghee and a sprinkle of za’atar or sesame seeds.
2. Rice Or Quinoa
For an even more filling meal, serve the samb over a bed of basmati rice or quinoa. The subtle flavors of these grains complement the robust dish without overwhelming it. The rice absorbs the flavors of the samb, making every bite a complete harmony of tastes. If you prefer a gluten-free option, quinoa offers a nutty contrast that pairs perfectly.
3. Roasted Vegetables
If you want to add more variety to the plate, serve the samb alongside a platter of roasted vegetables. Roasting vegetables like carrots, parsnips, cauliflower, or sweet potatoes brings out their natural sweetness, which contrasts nicely with the savory flavors of the samb. A drizzle of olive oil, a sprinkle of salt, and a touch of rosemary will make the vegetables irresistible.
4. Yogurt Or Raita
A dollop of cooling yogurt or a cucumber raita offers a refreshing balance to the spices in the samb. The tangy yogurt provides a nice contrast to the heat and richness of the dish, while the cucumber raita adds a creamy and cooling touch. You can even sprinkle a little bit of cumin or chili powder on the yogurt for extra flavor.
5. Salad With A Citrus Dressing
A simple, crisp salad can be a wonderful counterpoint to the hearty butternut squash and lentils. Consider a light green salad with ingredients like arugula, spinach, and mixed greens, topped with a tangy citrus vinaigrette. The acidity from the citrus dressing helps cut through the richness of the samb and brightens up the overall meal.
6. Grilled Chicken Or Fish
For those looking to add a protein boost, grilled chicken, lamb, or fish can be a great addition to this dish. The smoky, charred flavors of the meat complement the sweet and savory lentils and squash, creating a well-rounded plate. Grilled fish like salmon or trout would add a light, flaky texture that balances the heartiness of the samb.
Conclusion
Mary Berry’s Butternut Squash and Lentil Samb is a truly versatile dish that can be easily customized to suit different dietary preferences and flavor profiles. Whether you’re in the mood for something spicier, richer, or lighter, there’s always a way to make the recipe your own. Its ability to be paired with so many side dishes makes it a great centerpiece for any meal, whether you’re serving it to guests or enjoying it as a quick, comforting dinner for yourself.
And when it comes to leftovers, the samb is just as delightful the next day, making it a perfect dish for meal prepping. Its creamy texture, vibrant flavors, and hearty components make it a dish you’ll want to make again and again. Whether you choose to enjoy it solo or alongside one of the many possible pairings, Mary Berry’s Butternut Squash and Lentil Samb is sure to become a staple in your recipe rotation.
FAQs
What Are The Main Ingredients In Mary Berry’s Butternut Squash And Lentil Samb Recipe?
The key ingredients in Mary Berry’s butternut squash and lentil samb include butternut squash, red lentils, onions, garlic, ginger, and a variety of aromatic spices such as cumin, turmeric, and coriander. The recipe also uses tomatoes, coconut milk, and vegetable stock to create a rich and flavorful base.
Can I Make Mary Berry’s Butternut Squash And Lentil Samb Recipe Vegan?
Yes, Mary Berry’s butternut squash and lentil samb recipe is naturally vegan. The dish is made with plant-based ingredients such as lentils, vegetables, and coconut milk, so there is no need for any animal products. Just be sure to check the vegetable stock you use to ensure it’s vegan-friendly.
How Can I Store Leftovers Of Mary Berry’s Butternut Squash And Lentil Samb?
Leftover butternut squash and lentil samb can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to cool it down completely before storing, and reheat thoroughly before serving.
