Roasted Squash & Spiced Lentils
Introduce
Chef :
Charlie Clegg
Roasted Squash & Spiced Lentils
A simple, quick and delicious vegetarian mid week meal. Nicely balanced with some great vegan protein for after exercise.
Ingredient
Food ration :
4 servings
Cooking time :
30 minutes
Cooking instructions
* Step 1
Wash, deseed and chop squash into wedges.
* Step 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.
* Step 4
Soften the onion in the remaining olive oil for 5-6mins.
* Step 5
Then add the spices, stir through and cook for another 3 minutes.
* Step 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.
* Step 7
Once soft, drain off any excess liquid and season well to taste.
* Step 8
Serve with steamed greens. We used tenderstem broccoli and mange tout.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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