Green lentils with roasted pumpkin and fennel

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How to make Green lentils with roasted pumpkin and fennel

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:50
  • Total Time : 1:00

Ingredients

  • 3/4 cup (200g) dried green lentils, rinsed, drained
  • 1 small brown onion, halved
  • 1 dried bay leaf
  • 500g butternut pumpkin, peeled, cut into 3cm pieces
  • 1 medium (300g) fennel bulb, trimmed, quartered
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 20g baby rocket
  • 2 tablespoons lemon juice

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Place lentils, onion, bay leaf and 5 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 45 minutes or until lentils are just tender. Drain. Remove and discard onion and bay leaf.
  • Step 2 Meanwhile, place pumpkin, fennel, oil and thyme in a baking dish. Season with salt and pepper. Toss to coat. Bake for 40 to 45 minutes or until pumpkin is golden and tender. Transfer to a large bowl.
  • Step 3 Add lentil mixture, rocket and lemon juice to pumpkin mixture. Toss gently to combine. Serve.

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