Soak the lentils in water overnight, or quick soak for 30 mins in boiling water
Dice the onion
Cut the butternut squash up into 1cm cubes
Heat up the olive oil in a large saucepan
Add the onion and fry until translucent
Add the butternut squash and continue to fry for a few minutes
Then add za'atar, garam masala and smoked paprika. Stir and continue to fry for another minute.
Add the risotto rice and stir
Add the lemon juice and soy sauce. Give it a good stir around to get all that spicy goodness off the base of the pan.
Add the drained and rinsed green lentils, the garlic powder, stock powder and water. Stir all together.
Put the lid on, bring to a simmer and cook gently for 20-25 minutes. You'll know it's ready at the end because most of the liquid will have been absorbed and the lentils will be tender with a bit of bite to them.
Finally, stir in the nutritional yeast
Serve with your choice of vegan parmesan, pumpkin seeds, pumpkin seed oil or just some more nutritional yeast on top!
Pressure Cooker Method
Follow the above instructions up to step 10, but only add 3 cups of water instead of 4.
Put the lid on your pressure cooker, bring up to high pressure. Turn down the heat and cook for 8 minutes.
Let the pressure naturally release.
Stir in the nutritional yeast when the lid has released.
VariationsInstead of butternut squash, you can use other types of squash like hokkaido or pumpkin. For Gluten FreeUse gluten free soy sauce or tamari and gluten free stock powder. Squash/pumpkin seed salt: Whenever you cook squash or pumpkin, you can make a delicious seed salt from the seeds. Spread them out on one or more flat roasting trays and roast at 140 - 160°C until dry and crisp. Regularly letting out steam helps. When cool, grind the roasted seeds with salt and you end up with squash seed salt that makes a perfect topping for soups and other dishes, like this lentil risotto!