Prep Time
15 mins
Servings
4 Servings
Cook Time
40 mins
Difficulty
Easy
A sturdy, meat-free weeknight roast that combines tinned lentils with robust vegetables and a tangy tomato-herb glaze. Easy to prep, economical and ready in under an hour.
Ingredients
2 x 400g tins Tinned green or brown lentils, drained, drained and rinsed
300g Butternut squash, peeled and cut into 2cm cubes (Or use sweet potato)
200g Carrots, peeled and cut into 1cm thick batons
200g Red pepper, deseeded and cut into 2cm pieces
200g Courgette, trimmed and cut into thick half-moons
120g Red onion, peeled and cut into wedges
200g Cherry tomatoes, halved
2 tbsp Olive oil
3 cloves Garlic cloves, finely minced
200ml Tomato passata
1 tbsp Tomato purée
1 tbsp Maple syrup (Or runny honey if not vegan)
1 tbsp Lemon juice, freshly squeezed
1 tsp Dried oregano
1 tsp Smoked paprika
1 tsp Sea salt (Plus extra to taste)
1/2 tsp Black pepper, freshly ground
15g Fresh parsley, roughly chopped
Method
Step 1
Preheat the oven to 200ºC. Line a large roasting tray with parchment or grease lightly.
Step 2
Toss the squash, carrots, red pepper, courgette and red onion with 1 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Spread in an even layer on the roasting tray.
Step 3
Roast the vegetables for 25 minutes, turning once, until starting to soften and colour.
Step 4
While the vegetables roast, make the tomato-herb glaze. In a bowl combine the passata, tomato purée, maple syrup, lemon juice, minced garlic, dried oregano, smoked paprika, remaining 1 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Stir until smooth.
Step 5
After 25 minutes, remove the tray and add the halved cherry tomatoes and drained lentils, distributing them across the tray. Spoon the tomato-herb glaze evenly over the vegetables and lentils and toss gently to coat.
Step 6
Return the tray to the oven and roast for a further 10–15 minutes, until the lentils are heated through and the vegetables are tender with some caramelisation.
Step 7
Remove from the oven, sprinkle with chopped parsley, adjust seasoning to taste and serve straight from the tray.
Nutritional Information
Per serving:
Energy - 335kcal
Protein - 15.1g
Carbohydrates - 54.1g
Fat - 8g
Fibre - 15.9g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Swap squash for sweet potato or add a handful of spinach at the end for extra green. Leftovers keep in the fridge for 2-3 days.
