|20 min||40 min||4|
|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|
|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.