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Export 12 ingredients for grocery delivery
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.