Ingredients
- 1 tablespoon olive oil
- 750 grams pumpkin ( butternut pumpkin, peeled and cut into 1cm pieces just under 1/2")
- 1 red onion (finely chopped)
- 2 tablespoons Moroccan seasoning
- 800 grams lentils (canned rinsed and drained, 2 x 400 gram cans)
- 200 grams spinach ( baby spinach leaves)
- Salt, to taste
- Pepper, to taste
- 125 grams feta cheese (crumbled)
- Sliced lemon, to serve
How to Make
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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.
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Step 2: Top with fetta and serve with lemon.
We hope you enjoy this recipe!
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