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.