Smokey lentils with roasted veg
Tonight was all about getting creative with leftovers. It looks like a lot of Ingredients but ultimately it’s just lots of veg, herbs, lentils and Flavouring. You can use whatever combination you’ve got available ... I had the best veg box at the start of the week but tonight I was left with half a butternut squash, some mushrooms and some carrots so roasted them up and enjoyed them with lentils and yogurt. You could do this recipe with any veg, any lentils, grains or beans, and herbs / spices - whatever you’ve got available. #seasonal #midweekmeal #leftovers
Smokey lentils with roasted veg
Tonight was all about getting creative with leftovers. It looks like a lot of Ingredients but ultimately it’s just lots of veg, herbs, lentils and Flavouring. You can use whatever combination you’ve got available ... I had the best veg box at the start of the week but tonight I was left with half a butternut squash, some mushrooms and some carrots so roasted them up and enjoyed them with lentils and yogurt. You could do this recipe with any veg, any lentils, grains or beans, and herbs / spices - whatever you’ve got available. #seasonal #midweekmeal #leftovers
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees. Chop the squash, peel the carrots (if you’re using skinny ones leave them whole. If not, chop them into pieces, around the same size as the squash). Add it to a roasting tray with the shallots and garlic (leave the skin on). If using onion, remove the skin and cut into quarters. Add the bay, thyme, seasoning and drizzle with oil. Put in the over for 30 mins.
- 2
Meanwhile, cook the lentils according to the packet. Finely chop the spring onions and basil. Then add all three to a bowl with half a tsp chipotle paste and mix together.
- 3
Season the lentils with a pinch of salt and top with sunflower seeds (optional)
- 4
After 30 mins remove the veg from the oven, mix in 1 tsp chipotle paste, the mushrooms and mix together. Return to the oven for another 15 minutes.
- 5
Once cooked, remove the veg. Squeeze the garlic and shallots out of their skins (they’ll be hot so use the back of a spoon if needed and mix back into the veg.
- 6
Serve the veg on a bed of lentils. Top with a tbsp of Greek yogurt and a grating of Parmesan (optional)
Cooksnaps
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