I took this recipe from the BBC's "Olive" magazine, which for the first time, has some useful recipes, especially vegetarian, some of which I hope to use at Christmas...
we tried this one last night and liked it very much, although we found the portions a bit skimpy. Recipe for 2:
100 g Puy lentils (I only had green lentils in my cupboard and they were very nice); 400 ml vegetable stock; olive oil;Butternut squash 200g;Red onion ½ finely sliced;Chili flakes a pinch; Ground cumin 1 tsp; Feta 50g crumbled; Parsley ½ small bunch
- Cook the lentils in the stock until tender about 15-20 min, then drain.
- Heat 1 tsp olive oil in a non-stick frying pan, add the squash and some seasoning, then cook gently for 5 mins.
- Add the onions and chili and keep cooking until squash is golden and tender, about another 5 mins.
- Add the cumin and stir through.
- Add the lentils and stir until combined.
- Stir in the parsley.
- Divide between two plates and scatter over the crumbled feta.
Per serving: 327 kcals, protein 18.1g, carbs 37g, fat 12.9, sat fat 4g, fibre 6.7g, salt 2.74g
