Name: Roast Spiced Pumpkin with Braised Lentils & Vinaigrette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 2 as a main or 4 as a side dish
Ingredients: 3 tablespoons red wine vinegar; 1 garlic bulb, cloves separated, skin on; 2 tablespoons hazelnut oil; 4 thyme sprigs; 2 bay leaves; 1 teaspoon hot smoked paprika; 1 butternut pumpkin (squash), about 750 g (1 lb 10 oz); sea salt flakes; 1 handful baby English spinach; 250 g (9 oz) puy lentils, rinsed; 1 teaspoon ground cumin; 150 ml (5 fl oz) olive oil; 2 medium onions, finely sliced; ½ fennel bulb, finely sliced; 1 litre (35 fl oz/4 cups) strong vegetable stock; freshly ground black pepper

Preparation info

Serves:
2
as a main

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Roast Spiced Pumpkin with Braised Lentils & Vinaigrette

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