Ingredients:
1 leek white part only, sliced
300 g butternut pumpkin, peeled and roughly diced
1 parsnip, peeled and roughly diced
2 red capsicum, membrane and seeds removed, roughly diced
2 zucchini, roughly diced
½ cauliflower, cut into florets
2 garlic cloves, minced
6 cups vegetable stock
½ cup red lentils, soaked for 1 hour
handful fresh parsley, roughly chopped
Salt and pepper, as required.
Method:
Prepare your lentils by placing them in a bowl and covering with filtered water. Set aside for 1 hour. Rinse lentils after they have been soaked.
Preheat oven to 180 degrees.
Place your leek, pumpkin, parsnip, capsicum, cauliflower and zucchini in a roasting dish. Add the minced garlic and toss to combine. Roast in oven for 1 hour, tossing occasionally so everything cooks evenly.
Transfer your vegetables into a pot on the stove. Add your vegetable stock and lentils. Bring to the boil and then reduce heat to a simmer. Allow to cook for 20 minutes until lentils are cooked through. Check seasoning and adjust to taste. Add fresh parsley and serve.
Serves 6-8