Smoky Lentil-Squash Skillet with Toasted Yogurt Drizzle

Ingredients

• cooked lentils2 1/2 cups
• butternut squash, small cubes3 cups
• olive oil2 tbsp
• ground cumin1 tsp
• smoked paprika1 tsp
• garlic, minced2 cloves
• plain yogurt3/4 cup
• lemon juice1 tbsp
• pumpkin seeds1/4 cup
• salt1 tsp

Method

1. 1Heat 1 tablespoon olive oil in a large skillet and add the squash with salt, cumin, and smoked paprika.
2. 2Cook over medium-high heat, stirring occasionally, until the squash is browned at the edges and tender, about 10 minutes.
3. 3Stir in the garlic and cooked lentils, then cook until everything is hot and the lentils pick up the spices.
4. 4In a small pan, toast the pumpkin seeds in the remaining oil until fragrant and lightly puffed.
5. 5Mix the yogurt with lemon juice and a pinch of salt to make a drizzle.
6. 6Spoon the lentil mixture into bowls, top with the yogurt drizzle, and scatter the toasted seeds over the top.

Tips

• Cut the squash small so it softens fast enough for a weeknight pan meal.
• If your lentils are cold from the fridge, add a tablespoon of water to help them steam hot.
• For extra contrast, add chopped parsley or mint at the end.

Nutrition