Ingredients
Method
- Preheat oven to 200 ̊C/400 ̊F
- Place the squash into a large bowl. Add the onion and carrots. Add 1 tbsp oil / butterand salt and pepper and toss everything together until the vegetables are evenlycoated. Transfer to a large toasting tin and spread out to form an even laye.
- Roast for 35 minutes, or until tender.
- Heat the remaining oil / butter in a large saucepan over a medium heat. Add the gingerand chilli (if using) and fry for one minute, stirring.
- Add the stock and bring to a simmer, then add in the roasted vegetables. Add thecooked lentils, salt and pepper and stir well.
- Remove the saucepan from the heat. Blend in batches, until smooth.
- Serve with crème fraîche, if using.
- Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on the same day.
Video
Notes
Per serving:
387 calories, 19g fat, 43g carbs, 11g protein
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