This warm lentil bowl is really amazing! It’s so amazing that my two kids under the age of four wanted more! And my meat loving hubby loved it!
And ever since I decided to start cooking vegetarian dishes at least three times a week, we started to save more money, eat more responsibly, and we got to discover many new tastes. And this is my new favourite comfort food: a warm bowl full of flavours, textures and yumminess!
What you’ll need :
1 can of red lentils (or 1 cup freshly cooked red lentils)
1 cup red quinoa
1 acorn squash ( or any other smallish squash or a pumpkin)
1 cup feta cheese
1 cup fresh cilantro
Salt & pepper
Start by cutting your squash or pumpkin in half, and baking it in the oven (you need to place it the cut side down on a baking sheet, and bake for around 40 minutes, or until soft on 350F). I chose the acorn squash, because it’s skin is edible, and I don’t have to peel it before cutting it in cubes (now you know where the lazy part of my blog comes from?).
Next cook the red quinoa and set aside. On the medium heat cook freshly pressed garlic, and after a couple of seconds add lentils, quinoa and squash (or pumpkin) cut in pieces. Add feta cheese cut in cubes, fresh cilantro and a juice from 1 lime. Let it cook on a low heat for a couple of minutes, just enough so the flavours can mix together.
Fry one or two eggs on the side, and top your warm bowl with an egg!
Yum! Now it looks like you’ve put a lot of effort in your super healthy dinner, but we both know that it was really easy, but so worth it!