Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, smokey lentils with roasted veg. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
This lentil salad with roasted winter vegetables can be prepared in a relaxed way and keeps in the fridge for a few days. Surprisingly this is an easy recipe just considering the extra ones. Here is how you cook it.
Smokey lentils with roasted veg is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Smokey lentils with roasted veg is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have smokey lentils with roasted veg using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Smokey lentils with roasted veg:
- Make ready Roasted veg
- Prepare Half a butternut squash
- Make ready Carrots (I used 8 skinny heritage ones but 3 regular ones would work too)
- Take 150 g mushrooms
- Take 8 shallots (or 2 onions quartered)
- Get 8 whole garlic cloves (skin on)
- Make ready A few sprigs of thyme
- Make ready 3 bay leaves
- Get 1 tsp chipotle paste
- Prepare Oil
- Make ready Seasoning
- Make ready Lentils
- Make ready 1 packet pre cooked lentils
- Get 3 spring onions
- Make ready 8 basil leaves
- Get 1/2 tsp chipotle
- Get Seasoning
- Take Other (all optional)
- Take Greek Yogurt
- Make ready Sunflower seeds
- Get Parmesan
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. Roasted eggplant is often used in baba ghanouj recipes to make a thick dipping sauce similar to hummus.
Instructions to make 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)
When roasted, eggplant can often take on a This spicy lentil curry is perfect for a healthy, oil free Indian dinner night. It's savory, spicey, and slightly smokey from fresh roasted eggplant. Combine oil with minced garlic and honey. Roasted vegetables and lentils make this colorful salad into a healthy, filling meal. Add hot lentils and vegetables to dressing; toss until well coated.
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