Lentils With Butternut Pumpkin & Fetta
Recipe: #31690
March 21, 2019
Categories: Beans, Onions, Pumpkin, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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