Lentils with squash & feta

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• owengirl

  19 November 2010

  owengirl rated and commented on this recipe

  

  Nice recipe, made it to last two lunches. All the protein did a great job of keeping hunger away. Also I used a bit less oil and 'skinny' feta so calorie content was a bit better than published.

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• Dita

  15 February 2011

  Dita rated and commented on this recipe

  

  Delicious! I roasted the butternut in the oven, together with the inions and olive oil, then simply poured over the cooked lentils. Love the rasted flavour, sweet and fiery, great with the salty feta. All the flavours came together beautifully and it was really easy to make. Would also be good as a fancy warm starter.

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• alice4991

  23 February 2011

  alice4991 rated and commented on this recipe

  

  wasn't sure if this was going to be nice but it was just delicious!! we had it with salmon steak. think it would go with most things. used less oil and low fat feta as already recommended but apart from that followed the instructions and it turned out great! i thought i didnt like parsley but after this i will try using it again. agree with Dita - could defo be used as a starter or even by itself for lunch!

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• alice4991

  23 February 2011

  alice4991 commented on this recipe

  wasn't sure if this was going to be nice but it was just delicious!! we had it with salmon steak. think it would go with most things. used less oil and low fat feta as already recommended but apart from that followed the instructions and it turned out great! i thought i didnt like parsley but after this i will try using it again. agree with Dita - could defo be used as a starter or even by itself for lunch!

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• somersetroadq

  17 April 2011

  somersetroadq rated and commented on this recipe

  

  Very easy and very tasty. Versatile too. Will definitely make again.

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• kerry_689

  31 May 2011

  kerry_689 rated and commented on this recipe

  

  Easy and tasty - we had it with sausages, but we felt it was a little dry and lacked something acidic or sweet to round off the flavours - maybe something like roasted tomatoes?

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• Natwah

  14 July 2011

  Natwah rated and commented on this recipe

  

  Really really delicious - the feta goes so well with the butternut squash. I cooked it as a main course with crispy, skin-on chicken breast on top which went very well. It all got a bit dry during the cooking process (the squash took a lot longer to cook than I thought, despite chopping it up fairly small), so keep a kettle nearby to add a splash of water. Don't over season it as the stock from the lentils and the feta will provide the dish with plenty of saltiness. Delish - maybe a squeeze of lemon on top at the end would be good?

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• Belkey

  23 September 2011

  Belkey rated and commented on this recipe

  

  This was tasty, but the squash takes a lot longer than 10 mins to cook. I would be tempted to roast it in the oven with the onion as suggested by one of the other comments.

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• Thwaitey

  17 December 2011

  Thwaitey commented on this recipe

  This is soooooo tasty. I added a few chopped up black olives too. I'm making it again tonight. Delicious.

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• hotchilli

  04 March 2012

  hotchilli rated and commented on this recipe

  

  So suprised at how tasty this turned out to be. Made it just to the recipie and it was a brilliant and filling mid week supper. Lovely.

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• Jennie

  31 March 2012

  Jennie rated and commented on this recipe

  

  YUM! Cheap, filling and healthy without changing a thing. We ate it with roasted mixed mediterranean veg and salad. Definitely going to return to this.

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• harry

  15 June 2012

  harry rated and commented on this recipe

  

  I was shocked at how nice this was. would definately be cooking it again. I dry roasted the squash in the oven to keep cals down.

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Ingredients

• 100g Puy lentils
• 400ml vegetable stock
• olive oil
• 200g butternut squash , diced
• ½ red onion , finely sliced
• pinch chilli flakes
• 1 tsp ground cumin
• 50g feta cheese , crumbled
• ½ small bunch parsley , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian

Ingredients

• 100g Puy lentils
• 400ml vegetable stock
• olive oil
• 200g butternut squash , diced
• ½ red onion , finely sliced
• pinch chilli flakes
• 1 tsp ground cumin
• 50g feta cheese , crumbled
• ½ small bunch parsley , chopped

PER SERVING

327 kcalories, protein 18.1g, carbohydrate 37g, fat 12.9 g, saturated fat 4g, fibre 6.7g, salt 2.74 g

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