Butternut and Lentil One Pot

Butternut and Lentil One Pot

A healthy veggie stew, recipe is quick and easy to make for a warming winters night.

  • 25 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr zero salt vegetable stock cubes
  • 600 g butternut squash cut into cubes
  • 60 g baby spinach
  • 1 tinned green lentils
  • 1 tinned chopped tomatoes
  • 1 onion diced
  • 2 cloves of garlic finely chopped
  • 1 tbsp tomato puree
  • 1 tsp mixed herbs
  • 1 tbsp oil
  • 300 ml water

Serve With

  • crusty bread

  1. Heat the oil in a pan, then add the onion and garlic and gently cook for 5 minutes.

  2. Add the tomato purée and mixed herbs and cook for 1 minute then add the butternut squash, lentils, tomatoes, water and the Knorr Vegetable Stock Pot and bring to the boil for a couple of minutes.

  3. Reduce to a simmer and cook for 20 minutes, or until the butternut squash is tender, then add the spinach and remove from the heat.

  4. Serve with crusty bread or quinoa.

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