Spicy roast veg & lentils

Name: Spicy roast veg & lentils
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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 1/2in-wide strips; 2 garlic cloves , finely chopped; 3 tbsp olive oil; 3 tbsp curry paste; 2 x 400g cans puy lentils , drained and rinsed; 150ml hot vegetable stock; large handful coriander , chopped

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $9.40 /serving

Author : Good Food team

fibre good food

Ingredients

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1 small-medium butternut squash (about 950 grams/2lb 2 ounces)1 red onion, halved and thickly sliced3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or 1/2in-wide strips2 garlic cloves, finely chopped3 tbsp olive oil3 tbsp curry paste2 x 400 grams cans puy lentils, drained and rinsed150 milliliters hot vegetable stocklarge handful coriander, chopped

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas 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.

Step 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.

Step 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.