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  • 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

Nutrition:

  • kcal327
  • fat12.9g
  • saturates0g
  • carbs37g
  • sugars0g
  • fibre6.7g
  • protein18.1g
  • salt2.74g

Method

  • step 1

    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.

  • step 2

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

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