Roast veg with lentils
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Ingredients
Onion
1 medium, cut into wedges
Butternut Squash
125 g, cubed
Red pepper
½ medium, sliced
Yellow pepper
½ medium, sliced
Cherry Tomatoes
100 g
Calorie controlled cooking spray
1 spray(s)
Puy lentils, ready to eat
200 g
Garlic
1 clove(s), crushed
Dijon Mustard
1 teaspoon(s), level
Balsamic vinegar
1½ teaspoon(s)
Parsley, fresh
1 sprig(s), fresh, chopped
Instructions
1
Preheat the oven to 200°C, 180°C fan, gas mark 6. Place the chopped vegetables on a baking tray. Season and toss to combine. Roast for 25 minutes, then transfer to a bowl.
2
Mix in the cooked lentils. In a small bowl combine the garlic, mustard and vinegar, then drizzle over the roasted vegetables and lentils. Stir through some chopped fresh parsley and serve.
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