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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 ½ in-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
Steps
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