Savory Lentil and Squash Medley
This flavorful recipe combines earthy lentils, sweet roasted squash, and tangy feta cheese, all brightened with a splash of fresh lemon juice. Nutrient-packed and vibrant, it makes a nourishing meal perfect for any season. Whether served warm or at room temperature, this dish promises a delightful balance of textures and tastes, sure to satisfy your cravings for wholesome comfort food.
ingredients
- 1 cup lentils (green or brown)
- 2 cups butternut squash, cubed
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Toss the cubed butternut squash with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
- 3.
Roast the squash in the oven for 25-30 minutes, or until tender and caramelized.
- 4.
Meanwhile, rinse the lentils under cold water. In a medium pot, combine lentils with 3 cups of water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until tender. Drain if necessary.
- 5.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 6.
Combine the cooked lentils and roasted squash into the skillet, stirring gently to combine.
- 7.
Pour the lemon juice over the mixture and fold in the crumbled feta. Taste and adjust seasoning if needed.
- 8.
Serve warm, garnished with chopped parsley.
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