Roasted Squash & Spiced Lentils

Name: Roasted Squash & Spiced Lentils
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 medium squash; 2 tbsp Olive oil; Sprinkle of sumac (optional); 1 large onion; 300 g red lentils; 1.5 tsp garam masala; 1.5 tsp medium curry powder; 1.5 tsp ground cumin; 1.5 tsp caraway seeds; to taste Salt and pepper; 400 g greens (eg. mix of tenderstem broccoli and mange tout)

Charlie Clegg @charlierbanks

Manchester

A simple, quick and delicious vegetarian mid week meal. Nicely balanced with some great vegan protein for after exercise.

Charlie Clegg @charlierbanks

Manchester

A simple, quick and delicious vegetarian mid week meal. Nicely balanced with some great vegan protein for after exercise.

Saved

Ingredients

30 minutes

4 servings

1medium squash
2 tbspOlive oil
Sprinkle of sumac (optional)
1large onion
300 gred lentils
1.5 tspgaram masala
1.5 tspmedium curry powder
1.5 tspground cumin
1.5 tspcaraway seeds
to tasteSalt and pepper
400 ggreens (eg. mix of tenderstem broccoli and mange tout)

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Steps

30 minutes

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.