Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, smokey lentils with roasted veg. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Smokey lentils with roasted veg is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Smokey lentils with roasted veg is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get Roasted veg
- Take Half a butternut squash
- Take Carrots (I used 8 skinny heritage ones but 3 regular ones would work too)
- Prepare 150 g mushrooms
- Make ready 8 shallots (or 2 onions quartered)
- Prepare 8 whole garlic cloves (skin on)
- Make ready A few sprigs of thyme
- Get 3 bay leaves
- Make ready 1 tsp chipotle paste
- Prepare Oil
- Make ready Seasoning
- Get Lentils
- Get 1 packet pre cooked lentils
- Take 3 spring onions
- Prepare 8 basil leaves
- Make ready 1/2 tsp chipotle
- Get Seasoning
- Prepare Other (all optional)
- Get Greek Yogurt
- Get Sunflower seeds
- Get Parmesan
Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed. The first recipe I am sharing was my most favorite dish on the whole trip. It was Lentils with Roasted Beets and Lemon. The original recipe was a little more complicated, so I created a simplified version for you.
Steps 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)
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. VEGETABLE LENTIL: This soup is made with roasted vegetables and packed with classic flavors and quality ingredients for the whole family to enjoy. Delicious vegetarian dish that will be enjoyed by everyone. - by Chantal Walsh.
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