Lentils with squash and feta
Published: March 25, 2015 at 3:05 PM
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serves 2
Easy
Total time: 30 mins
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The best midweek vegetarian recipe with lentils. Earthy Puy lentils give this dish a hearty base that goes brilliantly with the feta and butternut squash. Cooked from scratch and on the table in less than half an hour, it makes a quick meal for two.
Vegetarian
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Ingredients
Nutrition
-
100g Puy lentils
-
400ml vegetable stock
-
olive oil
-
200g butternut squash
diced
-
½ finely sliced red onion
-
a pinch chilli flakes
-
1 tsp ground cumin
-
50g feta
crumbled
-
½ a small bunch parsley
chopped
Nutrition: per serving
- kcal327
- fat12.9g
- saturates0g
- carbs37g
- sugars0g
- fibre6.7g
- protein18.1g
- salt2.74g
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Method
-
step 1
Cook the lentils in the stock until tender, about 15-20 minutes, then drain. Heat 1 tbsp olive oil in a non-stick frying pan. Add the squash and some seasoning then cook gently for 5 minutes. Add the onions and chilli and keep cooking until squash is golden and tender, about another 5 minutes. Add the cumin and stir through.
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step 2
Add the lentils then stir until combined. Stir in the parsley then divide between two plates and scatter over the crumbled feta.
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