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Hope you are enjoying my daily videos, if you have any requests please leave me a comment. Also if you have any questions then leave them in the comments as. This lentil salad with roasted winter vegetables can be prepared in a relaxed way and keeps in the fridge for a few days.

Alright, don’t linger, let’s practice this smokey lentils with roasted veg menu with 21 components which are surely easy to acquire, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Smokey lentils with roasted veg:

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

For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in. Dried lentils are a year-round staple in my pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Once cooked, your lentils are ready for any kind of culinary action you want to throw at them. Made with lentils and pearl barley it's quick and filling.

Smokey lentils with roasted veg start cooking:

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)

Serves four, or two with leftovers for a packed lunch. Boost your five a day with this vegetarian recipe. You will have to look in your local wholefoods store and see whether they stock Place the roasted carrots around the layered veg and lentils. While the beets roast, rinse the lentils in cold water. Combine oil with minced garlic and honey.

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