Easy healthy recipe for 4 people, takes only 40 mins; recipe has butternut squash, red onion, pepper, garlic clove, olive oil, curry paste, puy lentils, vegetable stock and coriander.
Spicy roast veg & lentils
Course: Easy healthy
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: large handful coriander, chopped
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 3 tbsp olive oil
- Red Onion: 1 red onion, halved and thickly sliced
- Pepper: 3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or 1/2 in-wide strips
- Vegetable Stock: 150ml hot vegetable stock
- Puy Lentils: 2 x 400g cans Puy lentils, drained and rinsed
- Butternut Squash: 1 small-medium butternut squash (about 950g/2lb 2oz)
- Curry Paste: 3 tbsp curry paste
Directions
- Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.
- Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
- Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.
