Lentils with squash and feta
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 100g Puy lentils
- 400ml vegetable stock
- olive oil
- 200g butternut squashdiced
- ½ finely sliced red onion
- a pinch chilli flakes
- 1 tsp ground cumin
- 50g fetacrumbled
- ½ a small bunch parsleychopped
Nutrition: per serving
- kcal327
- fat12.9g
- saturates0g
- carbs37g
- sugars0g
- fibre6.7g
- protein18.1g
- salt2.74g
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.
step 2
Add the lentils then stir until combined. Stir in the parsley then divide between two plates and scatter over the crumbled feta.
