Spicy Roast Veg & Lentils Recipe

Introduction

This spicy roast vegetable and lentil dish is a vibrant, hearty meal perfect for cozy dinners. Roasted butternut squash and colorful peppers combine with fragrant curry paste and earthy lentils for a satisfying, wholesome flavor.

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), deseeded and cut into 1cm (½ inch) 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

Instructions

1. Step 1: Heat your oven to 200°C (180°C fan) or gas mark 6. Peel the butternut squash with a sharp knife, cut it in half lengthways and scoop out the seeds. Slice into 1cm-thick pieces across the width.
2. Step 2: Place the squash slices, red onion, peppers, and garlic in a large roasting tin. Mix the olive oil with the curry paste, then drizzle it over the vegetables. Toss everything together to coat well and season to taste.
3. Step 3: Roast the vegetables for 30 minutes until they begin to soften.
4. Step 4: Add the drained lentils and hot vegetable stock to the roasting tin. Stir to combine, then return to the oven for another 5–10 minutes until the vegetables are tender.
5. Step 5: Remove from the oven, stir in the chopped coriander, and serve immediately.

Tips & Variations

• Use homemade curry paste or adjust the amount to suit your preferred spice level.
• Swap puy lentils for brown or green lentils if you prefer a softer texture.
• Add a squeeze of lemon juice just before serving for extra brightness.
• Serve with rice or warm flatbreads for a complete meal.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or stock to keep the vegetables moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils work perfectly here as they simply need to be drained and rinsed before adding to the dish.

What can I substitute for coriander if I don’t like it?

Fresh parsley or chopped mint can be used instead for a fresh herbal note, or you can omit the herb altogether if preferred.

Spicy Roast Veg & Lentils Recipe

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★★★★★

4.8 from 53 reviews

• Author: Sophie
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant and hearty Spicy Roast Vegetables & Lentils recipe features tender butternut squash, colorful peppers, and red onion, all infused with bold curry flavors and perfectly roasted to bring out their natural sweetness. Combined with protein-rich puy lentils and fragrant coriander, this dish offers a nutritious and satisfying meal that’s easy to prepare and perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 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), deseeded and cut into 1cm (½ in)-wide strips
• 2 garlic cloves, finely chopped

Seasoning and Sauces

• 3 tbsp olive oil
• 3 tbsp curry paste

Other Ingredients

• 2 x 400g cans puy lentils, drained and rinsed
• 150ml hot vegetable stock
• Large handful coriander, chopped

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Instructions

1. Prep the Vegetables: Preheat your oven to 200°C (180°C fan)/gas mark 6. Peel the butternut squash, then cut it lengthwise in half and scoop out the seeds. Slice the squash into 1cm thick pieces crosswise. Halve and thickly slice the red onion, and cut the deseeded peppers into 1cm wide strips.
2. Season the Vegetables: Place the squash slices, onion, peppers, and finely chopped garlic in a large roasting tin. Mix the olive oil with the curry paste thoroughly, then drizzle this mixture over the vegetables. Toss well to evenly coat the vegetables with the curry oil and season with salt and pepper to taste.
3. Roast Vegetables: Put the roasting tin in the oven and roast the vegetables for 30 minutes until they begin to soften and develop a slight caramelization.
4. Add Lentils and Stock: After 30 minutes, remove the tray from the oven and add the rinsed puy lentils along with 150ml of hot vegetable stock to the tin. Mix everything together to combine well.
5. Finish Roasting: Return the roasting tin to the oven and continue roasting for another 5 to 10 minutes, or until the vegetables are tender and the flavors have melded.
6. Serve: Remove from the oven, stir in the chopped coriander for freshness and a burst of color, then serve immediately while warm.

Notes

• You can adjust the amount of curry paste depending on your preferred spice level.
• Using puy lentils adds an earthy flavor and helps keep the dish protein-rich.
• For a vegan version, ensure the curry paste and stock are free from animal products.
• Leftovers can be refrigerated and reheated; they may also serve well as a filling for wraps or sandwiches.
• If you prefer, add a squeeze of lemon juice or a dollop of yogurt when serving for extra brightness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Fusion/Modern British

Keywords: spicy roast vegetables, lentils, butternut squash, curry paste, healthy vegetarian meal, easy dinner, roasted veg, puy lentils