Ciao, welcome back to my blog!
Today I am sharing with you one of my favourite plant-based autumn's recipe: a one-pan lentils & autumn veggies with feta and herby drizzle.
It's super easy to make, it's vegetarian and it is ready in 20 minutes.
I am currently obsessed with lentils, they are just the perfect, no brainer solution to reduce meat intake easily and without feeling deprived.
They are also super good for our health, as this article shows:
What a dream!
Need more reasons to try this dish?
Oh, and by the way, it is also incredibly filling and it tastes amazing!
It is my go-to recipe for workdays when I don't have much time for cooking but I still want to enjoy a balanced, delicious meal.
Ingredients for two:
-Half Butternut squash
-A can of green lentils
-A red onion
-Organic cherry tomatoes
For the herby drizzle:
-A clove of wild garlic
-Extra virgin olive oil
Clean and peel the skin off your vegetables (don't throw them, use to make a vegetable broth that you can store in the fridge/freezer) and cut them roughly into cubes.
In a pan set on high heat add some extra virgin olive oil and the vegetables.
Let it cook covered with a lid for 15 minutes, stirring from time to time to prevent them from sticking.
Feel free to add some water if too dry.
When the vegetables are almost done, include the lentils and season with some sea salt or soy sauce.
Prepare the herby drizzle by mixing a clove of garlic with some olive oil, chilli flakes and some chopped parsley with the help of a hand blender until you get a nice creamy dressing.
Place a couple of generous spoons of vegetables on a plate, crumble some feta cheese on top and then as a finishing touch, drizzle the dressing to add extra taste to the dish!
Thank you so much for reading my post today, I hope you liked my recipe and you'll try it!
If so, please tag me on my social media accounts and subscribe to my newsletters to know every time that I publish a new post!
Want more plant-based recipes?
Check how to make a delicious vegan Shepard's pie!