Spicy roast veg & lentils

Spicy roast veg & lentils

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(19 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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Frantic Flapjack
7th Oct, 2014
5.05
Really lovely and a great way to use up butternut squash from the garden. I served with sausages. Will definitely be making this again.
emmabond1
1st Oct, 2014
5.05
A really delicious dinner recipe. The squash gets a caramel flavour that goes beautifully well with the lentils. I have added some chicken thighs to the pan and it was really tasty.

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