Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, smokey lentils with roasted veg. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Smokey lentils with roasted veg. Tonight was all about getting creative with leftovers. It looks like a lot of Ingredients but ultimately it's just lots of veg, herbs, lentils and Flavouring.
Smokey lentils with roasted veg is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Smokey lentils with roasted veg is something which I have loved my entire life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Smokey lentils with roasted veg:
- Make ready Roasted veg
- Get Half a butternut squash
- Take Carrots (I used 8 skinny heritage ones but 3 regular ones would work too)
- Make ready 150 g mushrooms
- Get 8 shallots (or 2 onions quartered)
- Prepare 8 whole garlic cloves (skin on)
- Take A few sprigs of thyme
- Get 3 bay leaves
- Make ready 1 tsp chipotle paste
- Make ready Oil
- Make ready Seasoning
- Take Lentils
- Prepare 1 packet pre cooked lentils
- Get 3 spring onions
- Prepare 8 basil leaves
- Prepare 1/2 tsp chipotle
- Prepare Seasoning
- Make ready Other (all optional)
- Get Greek Yogurt
- Take Sunflower seeds
- Get Parmesan
My Smokey Puy Lentils, Beetroot Hummus and Quinoa Flatbreads always go down a treat and utilise store cupboard ingredients. Or why not try a Warm Winter Salad that uses up all your leftover roasted vegetables topped with puy lentils and toasted hazelnuts for the perfect winter warmer dish with a difference. Add the carrots, onion, and celery. Then, add the balsamic vinegar, smoked paprika, cumin, cayenne, and lentils.
Steps to make Smokey lentils with roasted veg:
- 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.
- 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.
- Season the lentils with a pinch of salt and top with sunflower seeds (optional)
- 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.
- 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.
- Serve the veg on a bed of lentils. Top with a tbsp of Greek yogurt and a grating of Parmesan (optional)
Dried brown lentils are nutrient-packed, inexpensive, and quick-cooking, making this low-fuss stew perfect for a hearty weeknight dinner. A wealth of aromatics joins forces with smoked spices and tomato paste to create a fragrant broth with a smoky edge. While I followed the original recipe as a guide, I tweaked the lentil cooking method, added a few flavor builders, increasing the garlic and lemon of course, and scaled the recipe so that it's a main for four rather than a side. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper.
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