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Beef with Honey Pumpkin, Lentils & Fetta Cheese

Beef with Honey Pumpkin, Lentils & Fetta Cheese

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This delightful medley of fetta and honey infused pumpkin and level 1 lentils is perfectly hearty without being stodgy. Beware: once you’ve cooked pumpkin like this, you may not be able to go back!

Tags:Egg FreeNaturally Gluten-FreeHigh FiberNut Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

pumpkin

½

brown onion

1 packet

beef strips

2 clove

garlic

1 tin

lentils

1 bunch

parsley

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

1.5 tsp

honey

1.5 tsp

apple cider vinegar

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2430 kJ
Fat21.8 g
of which saturates8.5 g
Carbohydrate38.2 g
of which sugars19 g
Dietary Fibre0 g
Protein51.3 g
Cholesterol0 mg
Sodium360 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Strainer
Baking Paper
Baking Tray
Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the pumpkin into 2 cm cubes, finely slice the brown onion, peel and crush the garlic, drain and rinse the lentils, pick and roughly chop the parsley leaves, and crumble the feta cheese.

2

Place the pumpkin cubes on a lined oven tray. In a small bowl or jug combine the honey, vinegar and half of the olive oil. Season with salt and pepper. Pour over the pumpkin and toss to coat. Place the pumpkin in the oven for 15-20 minutes, or until golden and softened. Set aside.

3

Meanwhile, heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the beef strips and garlic and cook for a further 3-4 minutes, or until browned. Add the lentils and half the parsley and cook for 2-3 minutes, or until heated through. Season with salt and pepper. Remove the pan from the heat.

4

In a large bowl combine the beef mixture and roasted pumpkin (stir gently so the pumpkin doesn’t become mushy).

5

To serve, divide the beef and pumpkin mixture between bowls. Top with the fetta cheese and remaining parsley. Drizzle with a little extra olive oil. Enjoy!