Roasted Butternut Squash with Spiced lentils, Feta and Pine nuts

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash, large
  • 1/2 bunch Cilantro
  • 1 bunch Flat-leaf parsley
  • 2 Garlic cloves
  • 1 cup Green lentils
  • 1 Red onion, large
  • 400 g Tomatoes, canned

• Baking & Spices

  • 1 pinch Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground
  • 1/4 cup Pine nuts

• Dairy

  • 1/2 cup Feta

Found on vikalinka.com

Description

Ingredients

• 1 cup/250 gr- green lentils
• ¼ cup/75 gr- pine nuts
• 1 large-butternut squash, peeled and cubed
• 3 tbsp.-olive oil
• 1 large- red onion, sliced
• 1 tbsp. of each-ground cumin, ground turmeric and paprika
• 2- garlic cloves, crushed
• 400gr- canned tomatoes, chopped
• pinch of sugar
• 1 bunch/30g- flat leaf parsley, chopped
• ½ bunch/15g- cilantro, chopped
• ½ cup/ 125 gr- feta, crumbled

Directions

• 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 of pine nuts.