Lentils with squash and feta

The best midweek vegetarian recipe with lentils. Earthy Puy lentils give this dish a hearty base that goes brilliantly with the feta and butternut squash. Cooked from scratch and on the table in less than half an hour, it makes a quick meal for two.

Ingreadient:

• 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

Directions :

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