Roast Squash and Lentil Stew

Autumn squash roasted and combined with lentils makes a hearty vegetarian stew.

Ingredients:

• 300g squash, diced
• 150g red lentils
• 1 onion, chopped
• 1 litre vegetable stock
• 2 tbsp olive oil
• Salt, pepper, and cumin

Method:

Preheat oven to 200°C, roast squash 25 minutes. Sauté onion with spices, add lentils, stock, squash, simmer 15 minutes, season, serve.

Cooking time: 50 minutes

Storage: Fridge 3 days; freeze portions.