I love learning new ways to cook without meat. Last year I discovered a lot of ingredients and combinations that gave me the opportunity to cook many easy great plant-based meals!

To prepare this tasty recipe you will need:

FOR THE ROASTED BUTTERNUT:

- Butternut

- Onion

- Garlic

- Celery

- Rosemary

- Salt

- Olive Oil

FOR THE LENTILS

- Pre-cooked lentils

- Olive Oil

- Salt

- Garlic Powder

- A Laurier leaf

Step 1:

Clean and cut all the ingredients:

Butternut: The size is up to you depending on your taste: the smaller you cut the more roasted they will become.

Onion: Cut the onion in big chunks. Bigger chunks will prevent them from burning. It’s also easier to take them away after cooking if you don't like the onions’ taste or texture.

Garlic: Peel the garlic and crush the garlic cloves with a knife’s blade.

Celery: Cut it in thin bits.

Step 2:

Preheat the oven to 220°C (448ºF).

Distribute all the ingredients on the baking tray, starting with the butternut. Then add the onion, the garlic cloves and the celery.

Add some olive oil and a pinch of salt (you can also add a little black pepper). Place a few rosemary branches on the top.

Step 3:

Put the preparation in the oven for 30 to 40min. When the squash is starts to brown, take all the ingredients out of the oven.

Now take away the rosemary and the celery. I also take away the onion and the garlic but, if you like them you can also add them to the lentils.

Step 4:

Pour some olive oil on a frying pan. Once it's hot, pour the lentils. Add a laurel leaf to give it a nice flavour touch. Throw a small garlic powder spoon and a pinch of salt. Mix all the ingredients and let it cook 5 minutes over medium heat. Stir from time to time.