Roasted autumn veggies and lentils

Roasted fall vegetables on caramelized onion and spinach lentils

Aryane @ Valises & Gourmandises
A healthy, filling meal for the Fall season.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Comfort food, healthy, vegan, vegetarian
Servings 2

Ingredients
  

  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 piece of ginger about 1 inch
  • 1 small red onion cut in quarters
  • 1 cup butternut squash peeled (about ¼ squash)
  • 1 medium potato
  • 1 zucchini
  • 1 tablespoon olive oil
  • 1 small onion minced
  • 1 tablespoon raw sugar
  • 1 can lentils rinsed and strained
  • 2 handfuls fresh spinach roughly chopped

Instructions
 

  • Preheat oven to 400°F.
  • Cut the vegetables in 1-inch pieces. In a bowl, mix them with the olive oil. With a garlic-press, press garlic and ginger directly over the bowl to get all the juices. Add salt and pepper to taste and mix well.
  • Lay vegetables on a greased cookie sheet and roast until they are tender. It should take around 20 minutes.
  • When the veggies are cooked, turn off the oven and prepare lentils.
  • In a pan on medium-high heat, soften the onions in olive oil. Add sugar and, if necessary, some more oil. Let caramelize for a few minutes. Stir often.
  • Add lentils and sauté for 2 minutes. Throw in the spinach and cook for 2 more minutes.
  • Lay the lentils on two plates and cover with roasted vegetables.
  • Devour.
Tried this Recipe? Tag me Today!Mention @Valises_et_Gourmandises or tag #ValGourmandises!