Roast Squash and Lentil Stew
Week
43
Season
Autumn
Difficulty
Easy
Autumn squash roasted and combined with lentils makes a hearty vegetarian stew.
Ingredients:
300g squash, diced
150g red lentils
1 onion, chopped
1 litre vegetable stock
2 tbsp olive oil
Salt, pepper, and cumin
Method:
1 onion, chopped
1 litre vegetable stock
2 tbsp olive oil
Salt, pepper, and cumin
Method:
2 tbsp olive oil
Salt, pepper, and cumin
Method:
Method:
Preheat oven to 200°C, roast squash 25 minutes. Sauté onion with spices, add lentils, stock, squash, simmer 15 minutes, season, serve.
Cooking time: 50 minutes
Storage: Fridge 3 days; freeze portions.