lunch · vegetarian · vegan · dairy-free
Roast squash and curried lentil salad
Warm roast squash and lightly curried lentils on spinach. Filling enough for dinner.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 425°F (220°C). Cube the squash, toss with half the oil and roast about 25 minutes until browned.
-
2
Divide the spinach between two bowls and add the warm squash.
-
3
Warm the lentils with the curry powder, salt and a splash of water.
-
4
Spoon them over and drizzle with the lemon juice and remaining oil.
