Express warm lentil bowl with sautéed squash, herbed yogurt, and crunchy seeds

Instructions

1. 1

   1. Heat a large skillet over medium-high heat for 1 minute. Add the pumpkin seeds and toast for 2 minutes, stirring, until nutty and crisp. Transfer them to a plate.

2. 2

   2. In a small bowl, mix the Greek yogurt with the lemon juice, lemon zest, parsley, dill, honey, 1 tablespoon of the water, a pinch of salt, and a pinch of black pepper. If you want it looser, add the remaining tablespoon of water. Set aside.

3. 3

   3. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the red onion and sauté for 2 minutes. Add the butternut squash, ground cumin, sweet paprika, 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring often, until the squash is golden and tender.

4. 4

   4. Add the cooked lentils and fresh spinach to the skillet with the squash. Add the remaining 1/2 tablespoon olive oil and cook for 2 to 3 minutes, stirring, until the lentils are heated through and the spinach wilts.

5. 5

   5. Taste and adjust with the remaining salt and more black pepper if needed. Divide the warm mixture between two bowls.

6. 6

   6. Finish each bowl with spoonfuls of the herbed yogurt, toasted pumpkin seeds, and a little extra chopped parsley. Serve immediately.