Spicy roast veg & lentils

Spicy roast veg & lentils

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(8 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4

Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat12g
  • saturates1g
  • carbs38g
  • sugars19g
  • fibre11g
  • protein10g
  • salt0.6g
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Ingredients

  • 1 small-medium butternut squash (about 950g/2lb 2oz)
  • 1 red onion, halved and thickly sliced
  • 3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or ½ in-wide strips
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp curry paste
  • 2 x 400g cans Puy lentils, drained and rinsed
  • 150ml hot vegetable stock
  • large handful coriander, chopped

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Ruth369
24th May, 2017
5.05
Hit with adults and teenagers alike. Based on comments below I chopped squash smaller than recipe specified and added the chopped pepper after first 20 mins of cooking time (otherwise is just too mushy for my taste). Only used 2T of oil and 2T curry paste and it still worked fine. (Also discovered that beluga lentils are a good substitute for puy.)
Happy1848
22nd Mar, 2017
5.05
Amazing
ordonnel
19th Sep, 2016
2.55
Quite tasty. I cut the squash too big, will cube it next time.
flyingmum
6th Jun, 2016
5.05
Just delicious! Served with rice and natural yoghurt.
Bahumhug
10th Mar, 2016
Easy and delicious hot or cold but added chicken
jessicaabrook
12th Jan, 2016
Can I do this with ready to eat lentils
catie74
4th May, 2015
This was also delicious cold the next day for packed lunch. Makes a nice side with lamb chops
catie74
14th Nov, 2016
I don't peel the squash as we like the skin especially when roasted
TheEightHours's picture
TheEightHours
13th Mar, 2015
I love roasted veg, you could always then make this into a soup. https://theeighthours.wordpress.com/2015/03/12/green-soup/
Crouton11
23rd Oct, 2014
5.05
Tasty and very easy to make. Tried it without yoghurt first, and felt that it improved the taste. Will definitely make this again.

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