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roasted butternut squash with spiced lentils, feta and pine nuts

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vikalinka.com
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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Then add canned tomatoes, half the parsley and half the cilantro, a pinch of sugar and a pinch of salt.

Step 5

Let it simmer for 10-15 minutes. Stir in cooked lentils in the last 5 minutes.

Step 6

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.

Step 7

Serve with crumbled feta and a sprinkle of pine nuts.

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