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Roasted winter vegetables and creamy lentils bake


Roasted winter vegetables bake
Roasted winter vegetables bake

The base of this dish is a creamy lentil stew, topped with crispy roasted kumara and pumpkin. This magnificent Roasted Winter Vegetables bake is topped with crunchy roasted pumpkin seeds and hemp seeds.


 

🍽 Serves 4 🕘 45-50 minutes Difficulty: Beginner

 

Ingredients:


  • 3 cups of chopped kumara (sweet potato) 1 large or two medium

  • 2 cups of chopped pumpkin

  • 1 Tbsp extra-virgin olive oil

  • ½ tsp thyme

  • Salt, pepper


  • 2 medium onions

  • 4 garlic cloves

  • 1 ½ cups of French green lentils

  • 3 cups of vegetable stock

  • 2 bay leaves


Cashew cream:

  • 1 cup of cashews

  • Boiling water to soak

  • ½ lemon, juiced

  • ½ cup of oat milk (or other plant milk)

  • ½ tsp onion powder

  • Big pinch of salt


Topping:

  • 1/3 cup of pumpkin seeds

  • 1/3 cup of hemp hearts

  • 1 tsp olive oil

  • Pinch of salt

  • Fresh thyme to garnish



 

Instructions:


  1. Preheat the oven to 220’C.

  2. Prepare the ingredients. Peel and chop the vegetables.

  3. Place the vegetables in the roasting dish. Pour extra-virgin olive oil, thyme, salt, and pepper. Toss to spread evenly. Place the dish in the oven and roast for 40 minutes. Stir the vegetables after 15 and 30 minutes of the roasting process.

  4. In the meantime, prepare the remaining ingredients. Place cashews in a medium bowl and pour boiling water over them. Set aside. Chop the onion and garlic. Wash the lentils.

  5. In a large pot, heat extra-virgin olive oil to medium, add chopped onion, and sauté until fragrant and translucent. Add garlic and bay leaves. Sauté for 2-3 more minutes.

  6. Add lentils and pour in vegetable stock. Simmer for 15-20 minutes.

  7. Prepare cashew cream: in a food processor, place soaked and drained cashews, add lemon juice, onion powder, and salt. Pour in the plant milk. Blend until very smooth.

  8. Incorporate cashew cream into the lentil stew and cook for 10 more minutes, until the lentils are tender, and the cream has reduced.

  9. Prepare the topping: in a medium bowl, mix pumpkin seeds, hemp seeds, extra-virgin olive oil, and salt.

  10. Remove the vegetables from the oven. Place the vegetables in a bowl. Transfer the lentil stew into the roasting dish, spread evenly, and top with roasted vegetables. Spread the topping and place the dish back in the oven for 12 more minutes.

  11. Remove from the oven and top with fresh thyme.

  12. Enjoy!

 



Roasting dish used in this recipe: KitCo Cookware - you can find a discount code here

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