Spicy roast veg & lentils

A plate of food with meat and vegetables 7-A-Day Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:40 mins
  • Easy
  • Serves 4

Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions

Nutrient Unit
kcal 321
fat 12g
saturates 1g
carbs 38g
sugars 19g
fibre 11g
protein 10g
salt 0.6g


  • 1 small-medium butternut squash (about 950g/2lb 2oz)
  • 1 red onion , halved and thickly sliced
  • 3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or 1/2in-wide strips
  • 2 garlic cloves , finely chopped
  • 3 tbsp olive oil
  • 3 tbsp curry paste
  • 2 x 400g cans puy lentils , drained and rinsed
  • 150ml hot vegetable stock
  • large handful coriander , chopped
Honey mustard grilled salmon with puy lentils


  • STEP 1

Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.

  • STEP 2

Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.

  • STEP 3
Cauliflower & apple soup

Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

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