Ingredients
- Butternut squash, peeled and cubed400 g
- Sweet potatoes, peeled and cubed300 g
- Carrots, peeled and roughly chopped200 g
- Red onion, cut into wedges1
- Cooked green or puy lentils, drained400 g can
- Feta cheese, crumbled100 g
- Olive oil2 tbsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Smoked paprika0.5 tsp
- Salt0.5 tsp
- Black pepper0.25 tsp
- Fresh coriander, chopped (for garnish)2 tbsp
Method
- 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking paper.
- 2
In a large bowl, combine the butternut squash, sweet potatoes, carrots, and red onion.
- 3
Drizzle with olive oil and sprinkle with cumin powder, coriander powder, smoked paprika, salt, and black pepper. Toss thoroughly to coat.
- 4
Spread the seasoned vegetables in a single layer on the prepared baking tray.
- 5
Roast for 25 minutes, or until the vegetables are starting to soften and caramelise.
- 6
Remove from the oven, add the cooked lentils to the tray, and gently mix them in with the roasted vegetables.
- 7
Sprinkle the crumbled feta cheese over the top.
- 8
Return to the oven and bake for another 10-15 minutes, or until the feta is lightly golden and the lentils are heated through.
- 9
Garnish with fresh coriander before serving.
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