Roasted Squash & Spiced Lentils
Roasted Squash & Spiced Lentils

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted squash & spiced lentils. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Squash & Spiced Lentils is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Roasted Squash & Spiced Lentils is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have roasted squash & spiced lentils using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Squash & Spiced Lentils:
  1. Get 1 medium squash
  2. Take 2 tbsp Olive oil
  3. Get Sprinkle of sumac (optional)
  4. Prepare 1 large onion
  5. Take 300 g red lentils
  6. Prepare 1.5 tsp garam masala
  7. Take 1.5 tsp medium curry powder
  8. Get 1.5 tsp ground cumin
  9. Prepare 1.5 tsp caraway seeds
  10. Prepare to taste Salt and pepper
  11. Take 400 g greens (eg. mix of tenderstem broccoli and mange tout)
Instructions to make Roasted Squash & Spiced Lentils:
  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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