Parsnip and Butternut Squash with Flatbreads

Name: Parsnip and Butternut Squash with Flatbreads
Ingredients: 10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes; 18 oz. parsnips, cut into rough 3/4-inch cubes; 3 Tbsp. extra-virgin olive oil, plus extra for drizzling; 1 tsp. fennel seeds, ground; 1 tsp. cumin seeds, ground; 1 tsp. freshly ground black pepper; 3 1/2 oz. sprouted lentils (store-bought or sprouted at home); 3 1/2 oz. arugula; 2 oz. full-fat Greek yogurt, to serve (optional); 5 1/2 oz. spelt flour, plus extra for dusting; 1/3 cup tepid water; 1 Tbsp. olive oil; Generous pinch of salt and pepper; 1/4 tsp. ground coriander