Ingredients

The following ingredients have 4 Servings
  • 190g/1 cup green lentils (dry, uncooked )
  • 2 lbs(1) butternut squash (peeled and cubed)
  • 3 tbsp olive oil
  • 1 red onion (large, sliced)
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 tbsp paprika
  • 2 cloves garlic (minced)
  • 400g/14 oz canned tomatoes
  • 1 tsp sugar
  • 20g/1/2 cup flat leaf parsley (chopped)
  • 20g/1/2 cup cilantro/coriander (chopped)
  • 100g/1/2 cut feta (crumbled)
  • 35g/1/4 cup pine nuts

Instruction

  • Preheat the oven to 375F/190C. Wash the lentils and put them in a pot with plenty of water, bring to a boil, add a pinch of salt and cook until tender but not falling apart for 20 min.
  • Cube the butternut squash, toss with a tablespoons of olive oil and spread on a shallow baking pan, sprinkle with some salt. Roast for 30 minutes.
  • While the squash is roasting, slice the onions and cook them in remaining olive oil over low heat for 5 minutes without browning, then add cumin, turmeric, paprika, garlic and some salt and cook for a minute longer stirring.
  • Then add canned tomatoes, half the parsley and half the cilantro, a pinch of sugar and a pinch of salt.
  • Let it simmer for 10-15 minutes. Stir in cooked lentils in the last 5 minutes.
  • Add the spiced lentil mixture to the pan with roasted butternut squash and toss gently to coat the squash evenly. Add remaining parsley and cilantro.
  • Serve with crumbled feta and a sprinkle with pine nuts.