Lentils with squash and feta

Name: Lentils with squash and feta
Total time: 30 min
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

30 minutes
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.

March 25, 2015 at 3:05 pm

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.