Simple to make which makes it a perfect dish after a long day at work, plus it is packed full of flavour and deliciousness. We used Beluga lentils, which are really just a variation on Puy lentils, that hold a lovely black colour, glisten well when served and retain a good firmness when cooked; ordinary Puy lentils will work just as well.
Lentils with squash and feta – to serve 2
- 100g Beluga lentils
- 400ml vegetable stock
- olive oil
- 200g butternut squash, diced
- 1/2 red onion, finely sliced
- a pinch of chilli flakes
- 1 tsp ground cumin
- 50g feta, crumbled
- 1/2 small bunch parsley, chopped
Cook the lentils in the stock for 15-20 minutes or until tender, then drain. Heat 1 tbsp olive oil in a non-stick frying pan. Add the squash and some seasoning then cook for about 5 minutes. Add the onions and chilli and cook for another 5 minutes or so or until the squash is golden and tender. Add the cumin and stir through. Add the lentils and stir to combine. Stir in the parsley then divide between two plates and scatter with the crumbled feta.
(Original recipe from BBC Good Food)
Wine suggestion: the earthiness of the ingredients pair well with medium bodied, earthy wines – a classic match would be a pinot noir for a red, or a sylvaner in a white.