Lentils with squash and feta

  • serves 2
  • Easy

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.



  • 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


  • 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