Ingredients
– 1 medium butternut squash, peeled and diced
– 2 cups cherry tomatoes, halved
– 1 cup dry lentils
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup plain yogurt
– 1 tablespoon fresh dill, chopped
– 1 tablespoon lemon juice
Method
1. Preheat the oven to 200°C (400°F).
2. Toss the diced butternut squash and halved cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet.
3. Roast the vegetables in the oven for about 25-30 minutes until they are tender and slightly caramelized.
4. While the veggies are roasting, cook the lentils in a pot with vegetable broth according to the package instructions, usually around 20-25 minutes.
5. Mix the yogurt, chopped dill, and lemon juice in a bowl. Serve the roasted vegetables on a plate with lentils on the side and a dollop of herbed yogurt on top.
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