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Below are the ingridients that are required to make a perfect Smokey lentils with roasted veg:
- Prepare of Roasted veg.
- Use Half of a butternut squash.
- Take of Carrots (I used 8 skinny heritage ones but 3 regular ones would work too).
- Get 150 g of mushrooms.
- Get 8 of shallots (or 2 onions quartered).
- You need 8 of whole garlic cloves (skin on).
- Use A few of sprigs of thyme.
- Get 3 of bay leaves.
- You need 1 tsp of chipotle paste.
- Get of Oil.
- Provide of Seasoning.
- You need of Lentils.
- Get 1 packet of pre cooked lentils.
- You need 3 of spring onions.
- You need 8 of basil leaves.
- Use 1/2 tsp of chipotle.
- Provide of Seasoning.
- You need of Other (all optional).
- Prepare of Greek Yogurt.
- Get of Sunflower seeds.
- Use of Parmesan.
Ready with the ingridients? Below are the sequences on serving Smokey lentils with roasted veg:
- Preheat the oven to 180 degrees. Chop the squash, peel the carrots (if you’re using skinny ones leave them whole. If not, chop them into pieces, around the same size as the squash). Add it to a roasting tray with the shallots and garlic (leave the skin on). If using onion, remove the skin and cut into quarters. Add the bay, thyme, seasoning and drizzle with oil. Put in the over for 30 mins..
- Meanwhile, cook the lentils according to the packet. Finely chop the spring onions and basil. Then add all three to a bowl with half a tsp chipotle paste and mix together..
- Season the lentils with a pinch of salt and top with sunflower seeds (optional).
- After 30 mins remove the veg from the oven, mix in 1 tsp chipotle paste, the mushrooms and mix together. Return to the oven for another 15 minutes..
- Once cooked, remove the veg. Squeeze the garlic and shallots out of their skins (they’ll be hot so use the back of a spoon if needed and mix back into the veg..
- Serve the veg on a bed of lentils. Top with a tbsp of Greek yogurt and a grating of Parmesan (optional).
It was Lentils with Roasted Beets and Lemon. The original recipe was a little more complicated, so I created a simplified version for you. When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well. Lentils and rusted root- I mean roasted root vegetables. Always and forever with the roasted vegetables.
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