350g (12 oz) butternut squash (prepared weight), peeled, deseeded and cut into large dice (about 1/3 squash)

1 small red onion, cut into small wedges

1 courgette, thickly sliced

2 small carrots, thickly sliced

1 tsp rapeseed oil

1/2 tsp ground cumin, or to taste

150g (4oz) Puy lentils

350ml (12 fl oz) homemade or reduced-salt vegetable stock

55g (2oz) baby spinach leaves


  1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Put butternut squash, red onion, courgette and carrots into a non-stick roasting tin. Add rapeseed oil, cumin and black pepper; toss to mix well. Spread vegetables out in a single layer in tin.
  2. Roast in oven for about 30 minutes or until nearly tender. Add tomato halves; roast for a further 10 minutes or so until vegetables are tender.
  3. Meanwhile, cook Puy lentils in stock in a pan for about 20 minutes or until tender. Drain well (discarding hot stock).
  4. Remove roast vegetables from oven and tip into a serving bowl; add cooked lentils and spinach leaves. Pour over lemon and herb dressing to taste (see cook’s tip); toss together to mix. Serve hot or at room temperature.