Roasted Butternut Squash with Spiced Lentils, Goat Cheese & Walnuts - Rest Less

Ingredients

• 275 g green lentils (pre cooked)
• 50 g walnut pieces
• Butternut squash, peeled, deseeded and cubed
• 3 tbspns olive oil
• 1 large onion, halved and sliced
• 1 fresh red chilli, halved and sliced
• 1 tspn ground cumin
• 1 tspn ground turmeric
• 1 tspn paprika
• 2 garlic cloves, crushed
• 400g/14oz. can chopped tomatoes
• Pinch of sugar
• A large handful of fresh flat-leaf parsley leaves, chopped
• A small handful of fresh coriander, finely chopped
• Freshly squeezed juice of 1/2 a lemon
• 250 g/9 oz. soft goats cheese or feta
• Salt flakes and freshly ground pepper
• Crusty baguette