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Butternut squash & lentil one-pot

A healthy veggie stew, this squash and lentil recipe is quick and easy to make.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 2 clove garlic
  • 600 g butternut squash cut into chunks
  • 4 sprigs thyme
  • 400 g canned chopped tomatoes
  • 1 vegetable stock pot dissolved in 400 ml boiling water
  • 325 g tinned green lentils drained

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

26.2g

Energy (kJ)

1924kJ

Energy (kcal)

460kcal

Carbohydrate incl. fibre (g)

69.7g

Carbohydrate excl. fibre (g)

41.1g

Sugar (g)

7.2g

Fibre (g)

28.6g

Fat (g)

9.7g

Saturated fat (g)

3.2g

Unsaturated fat (g)

5.5g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

13mg

Sodium (mg)

708mg

Salt (g)

1.77g

Vitamin A (IU)

13920IU

Vitamin C (mg)

41.8mg

Calcium (mg)

147mg

Iron (mg)

8.30mg

Potassium (mg)

1477mg

Total

104.7g

7696kJ

1840kcal

278.9g

164.4g

28.7g

114.4g

38.9g

12.7g

21.9g

14.6g

7.3g

0.1g

53mg

2834mg

7.08g

55680IU

167.4mg

587mg

33.19mg

5906mg