Spicy Red Lentils With Sheet-Pan Cauliflower And Butternut Squash
HEALTH BENEFITS OF RED LENTILS: They are high in fibre and protein, low in fat and calories. They are rich in B vitamins as well as a great source of iron, magnesium and potassium, and zinc.
Ingredients
- 3 Tbsp olive oil
- 1 large onion peeled and diced
- 3 cloves garlic crushed
- 1 red chili pepper de-seeded and finely chopped
- 1- inch fresh ginger grated
- 1 tsp ground cumin
- 1 ½ tsp garam masala
- one 400 g 14oz tin chopped tomatoes
- 250 g 9oz red lentils rinsed and drained
- 500 ml 2 cups vegetable stock
- Sea salt and freshly ground pepper
- 1 medium cauliflower chopped into small florets and leaves trimmed
- 1 medium butternut squash peeled seeded, and diced
- 1 Tbsp extra virgin Greek olive oil
- 2 tsp curry powder
- 1 tsp cumin seeds
- Cooked brown or basmati rice for serving
- Warm pita bread for serving
Instructions
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Preheat the oven to 400F(200C). Toss the cauliflower, cauliflower leaves and butternut squash with the olive oil, curry powder, cumin seeds and some salt. Spread out in a large roasting tray and roast for 30-40 minutes, turning halfway through cooking, until tender and lightly charred.
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Meanwhile, heat the olive oil in a large pan over low heat and add the onion and cook gently, stirring regularly, for about five minutes until softened. Add the garlic, chili, ginger, cumin, and garam masala and cook for a couple more minutes, then stir in the tomatoes, lentils, and stock. Bring up to a gentle simmer and leave to cook, occasionally stirring, for about 20-30 minutes until the lentils are soft and falling apart. Season generously with salt and stir in the lemon juice.
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Serve the dhal and vegetables with rice and pita bread.
