INGREDIENTS
2 tbsp olive oil
1 large onion sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp paprika
225g sweet potatoes cubed
225g beetroot cubed
1 red pepper, deseeded & chopped
1 butternut squash (about 550g/1lb 4oz), peeled and chopped
400g can chopped tomatoes
200ml red wine
300ml vegetable stock
75g green lentils
METHOD
In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper, chopped beetroot and butternut squash and toss until coated with the oil, onion and spices for 2 mins.
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the lentils, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the lentils are cooked and the liquid has been absorbed.
Serve in bowls topped with a spoonful of Greek-style yogurt and some chopped coriander leaves