Spiced Green Lentils with Roasted Butternut Squash

13 60 741
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Spiced Green Lentils with Roasted Butternut Squash
Health Highlights


1 cup Green lentils, raw
1/4 cup Pine nuts, dried
2 squash Butternut squash (large)
3 tbsp Extra virgin olive oil
1 large Red onion (sliced)
1 tbsp Cumin (ground)
1 tbsp Turmeric, ground
1 tbsp Paprika
2 clove(s) Garlic (crushed)
400 gm Tomato (chopped)
30 gm Parsley, fresh (chopped)
15 gm Cilantro (coriander) (chopped)
1/2 cup, crumbled Feta cheese


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.

Peel and cut the butternut squash into cubes, 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 (2 tbs) over low heat for 5 minutes without browning, then add cumin, turmeric, paprika, garlic and some salt and cook for a minute longer while stirring.

Add chopped tomatoes, half the parsley and half the cilantro and a pinch of salt. Let it simmer for 10-15 minutes.

Stir in cooked lentils in the last 5 minutes.

Plate roasted butternut squash in a serving dish then add the spiced lentil mixture and toss gently to coat the butternut squash evenly.

Add remaining parsley and cilantro to garnish.

Serve with crumbled feta and a sprinkle of pine nuts.


Nutrition Facts

Per Portion

Calories 741
Calories from fat 203
Calories from saturated fat 44
Total Fat 22.6 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 10.4 g
Cholesterol 17.6 mg
Sodium 268 mg
Potassium 3172 mg
Total Carbohydrate 121 g
Dietary Fiber 22.4 g
Sugars 19.8 g
Protein 24.7 g

Dietary servings

Per Portion

Meat Alternative 1.5
Milk Alternative 0.4
Vegetables 12.2

Energy sources