Preheat the oven to 200°C.
In a large roasting pan add the chopped butternut, the red pepper (left whole) and the cherry tomatoes.
Sprinkle with salt and pepper, dried thyme and drizzle with olive oil.
Roast for 25-30 minutes or until the butternut is tender.
Once cooled, peel the skin off the pepper and cut into strips.
Place the lentils, water, cumin, garlic, onion and a tablespoon of olive oil in a saucepan.
Simmer for 35-40 minutes or until the lentils are just tender. Drain.
Add salt and pepper to taste.
In a bowl, place the lentils, roasted butternut, peppers and cherry tomatoes.
Mix in the remaining olive oil (3 tablespoons) the white-wine vinegar and the chopped parsley.
Taste and add salt and pepper if needed.
Reprinted with permission of Foodmonger.
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