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Ingredients
- Puy lentils 100g
- vegetable stock 400ml
- olive oil
- butternut squash 200g, diced
- red onion ½ finely sliced
- chilli flakes a pinch
- ground cumin 1 tsp
- feta 50g, crumbled
- parsley ½ a small bunch, chopped
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.
Nutritional Information
- Kcals 327
- Carbs 37g
- Protein 18.1g
- Fat 12.9g
- Salt 2.74g
- Fibre 6.7g
