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- Squash and Rosemary Lentils
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Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 large garlic cloves, crushed or grated
- 3 celery sticks, finely chopped
- 2 tsp chopped rosemary (or 1 tsp dried), plus 2 rosemary sprigs
- 1 pinch sea salt
- 1 pinch chilli flakes (optional)
- 800g butternut squash, peeled and chopped into bite-size pieces
- 250g red lentils, rinsed well
- 1 (400g) tin chopped tomatoes
- 1.2 litres low-salt vegetable stock
- 120g vegan feta, crumbled (optional)