Spicy roast veg & lentils

One-pan vegetarian dish for 2.10 EUR per serving.

Serves............. 4
Prep ............... 15 min
Cook .............. 40 min

• Difficulty ......... EASY
• Suitable for VEGETARIANS
• LOW FAT ..... 12 g or less per serving
• LOW CAL ..... 500 calories or less per main course
• Good source of FIBRE
• Good source of VIT C
• Number of portions of fruit and/or veg containing in a serving ..... 4 of 5 a day
• GOOD 4 YOU ... Low in saturated fat, with 5 g or less per serving; low in salt, with 1.5 g or less; low in sugar, with 15g or less.
• Not suitable for freezing

PER SERVING 321 kcals, protein 10g, carbs 38g, fat 12g, sat fat 1g, fibre 11g, sugar 19g, salt 0.6g

 INGREDIENTS

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/½in-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/¼pt hot vegetable stock
large handful coriander, chopped

METHOD

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.

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.

3 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.