Steps to Prepare Any-night-of-the-week Smokey lentils with roasted veg

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, smokey lentils with roasted veg. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Smokey lentils with roasted veg is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Smokey lentils with roasted veg is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook smokey lentils with roasted veg using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Smokey lentils with roasted veg:

1. Make ready Roasted veg
2. Take Half a butternut squash
3. Make ready Carrots (I used 8 skinny heritage ones but 3 regular ones would work too)
4. Take 150 g mushrooms
5. Prepare 8 shallots (or 2 onions quartered)
6. Prepare 8 whole garlic cloves (skin on)
7. Get A few sprigs of thyme
8. Take 3 bay leaves
9. Make ready 1 tsp chipotle paste
10. Take Oil
11. Make ready Seasoning
12. Make ready Lentils
13. Make ready 1 packet pre cooked lentils
14. Take 3 spring onions
15. Get 8 basil leaves
16. Get 1/2 tsp chipotle
17. Get Seasoning
18. Make ready Other (all optional)
19. Prepare Greek Yogurt
20. Prepare Sunflower seeds
21. Get Parmesan

Using pre-soaked or tinned lentils helps to speed up the cooking time and keep this dish super easy to make. Lentils are also a great source of plant based. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. When vegetables are finished roasting, transfer to a mixing bowl and add lentils.

Steps to make Smokey lentils with roasted veg:

1. 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.
2. 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.
3. Season the lentils with a pinch of salt and top with sunflower seeds (optional)
4. 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.
5. 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.
6. Serve the veg on a bed of lentils. Top with a tbsp of Greek yogurt and a grating of Parmesan (optional)

Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. When vegetables are finished roasting, transfer to a mixing bowl and add lentils. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

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