Hello everybody, I hope you’re having an amazing 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. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Smokey lentils with roasted veg is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Smokey lentils with roasted veg is something which I have loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Smokey lentils with roasted veg:

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

Roasted vegetables and lentils make this colorful salad into a healthy, filling meal. Add hot lentils and vegetables to dressing; toss until well coated. Top with lentil mixture and goat cheese. Delicious vegetarian dish that will be enjoyed by everyone. - by Chantal Walsh.

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)

Put the pumpkin slices in a large roasting tin with the onion, capsicums and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about.

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