- 16 shallots, peeled
- 1 small pumpkin, peeled and cut into chunky cubes
- 1 tbsp olive oil
- 1 tub 145g ready made fresh pesto
- 1 x 250g packet ready to eat puy lentils (we used Merchant Gourmet)
Pre heat oven 200c/180c fan/Gas 6. Place the prepared shallots and pumpkin into a roasting tin, sprinkle over the olive oil. Cook for approx 30-40 minutes until softened and beginning to brown. Stir in the pesto. Heat the lentils according to pack directions and serve with the roasted vegetables piled on top.