ROASTED BUTTERNUT SQUASH WITH SPICED LENTILS, FETA CHEESE, AND WALNUTS
"This recipe will fill your kitchen with exotic aromas. You can use pumpkin or sweet potato in place of the squash, or combination of the two...."
INGREDIENTS
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1 1/2 cups green lentils, rinsed and drained
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1/2 cup walnut pieces
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1 butternut squash, peeled, seeded, and cubed
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3 tbsp good quality olive oil
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1 large onion, halved and sliced
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1 small fresh red chile, halved, seeded and sliced
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1 generous tsp ground cumin
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1 generous tsp ground turmeric
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1 generous tsp hot paprika
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1/2 tsp crushed red pepper flakes
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1 generous tsp coriander powder
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2 tsp of sugar
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2 fat garlic cloves crushed
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14 ounce can of Italian whole peeled tomatoes, smooshed
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l large handful of fresh flat-leaf parsley leaves coarsely chopped
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The juice of half a lemon
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8 oz. feta cheese coarsely chopped
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Sea salt and lots of freshly ground black pepper.
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