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.
Ingreadient
- 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
Direction
- 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.
- Add the lentils then stir until combined. Stir in the parsley then divide between two plates and scatter over the crumbled feta.
