Roasted Squash & Spiced Lentils
Charlie Clegg @charlierbanks
A simple, quick and delicious vegetarian mid week meal. Nicely balanced with some great vegan protein for after exercise.
Roasted Squash & Spiced Lentils
A simple, quick and delicious vegetarian mid week meal. Nicely balanced with some great vegan protein for after exercise.
Cooking Instructions
- 1
Wash, deseed and chop squash into wedges.
- 2
Spread the squash wedges evenly spaced on a baking tray. Drizzle with half the olive oil, season with salt and pepper. Sprinkle with sumac if desired. Place trays in a preheated oven (200°C) for 20-30 minutes until golden brown and soft.
- 3
Finely chop the onion.
- 4
Soften the onion in the remaining olive oil for 5-6mins.
- 5
Then add the spices, stir through and cook for another 3 minutes.
- 6
Add the lentils to the pan and stir well. Cover with cold water, bring to the boil and simmer for 30 minutes or until lentils are soft. Stir intermittently and add more water if required.
- 7
Once soft, drain off any excess liquid and season well to taste.
- 8
Serve with steamed greens. We used tenderstem broccoli and mange tout.
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