Lentils With Butternut Pumpkin & Fetta

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (501.8 g)
  • Calories 902
  • Total Fat - 11.8 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 17.5 mg
  • Sodium - 281.7 mg
  • Total Carbohydrate - 138.8 g
  • Dietary Fiber - 63.8 g
  • Sugars - 10.9 g
  • Protein - 63.9 g
  • Calcium - 512 mg
  • Iron - 18.8 mg
  • Vitamin C - 42 mg
  • Thiamin - 1.9 mg

Step 1

Heat oil in a large frying pan over a high heat and add the pumpkin and cook, stirring for about 5 minutes, or until just soft and then add the onion and seasoning and cook, stirring until soft and then add lentils and spinach and season with salt and pepper and cook, stirring occasionally for about 2 minutes or until spinach has wilted.

Step 2

Top with fetta and serve with lemon.

Tips & Variations


No special items needed.

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