Spicy roast veg lentils
Ingredients
- 1 small-medium butternut squash (about 950g/2lb 2oz)
- 1 red onion halved and thickly sliced
- 3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or 1/2in-wide strips
- 2 garlic cloves finely chopped
- 3 tbsp olive oil
- 3 tbsp curry paste
- 2 x 400g cans puy lentils drained and rinsed
- 150ml hot vegetable stock
- large handful coriander chopped
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