Puy Lentils with Roast Veg
With this recipe, we officially declare it 'cosy food season'!
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Cooking tools:
- Saucepan
- Oven
- Baking sheet
- Tray
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Colander
- Ladle
- Mixing bowl
- Tongs
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 small onion, diced – brown, red whatever you’ve got
- 1 small red chilli chopped – flakes would work too
- 10g ginger, cut into 2 slices – to easily fish them out later
- 2 cloves garlic, chopped
- 250g puy lentils
- 1 1/4 litres of stock
- 2 bay leaves
- A handful of finely chopped greens – silverbeet, kale – spinach all great
- A handful of chopped parsley
- Salt, pepper and a squeeze of lemon if you’ve got it.
- 1/4 pumpkin/butternut squash
- 400g tomatoes
- olive oil
- salt
- pepper
- cinnamon
- balsamic vinegar
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