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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 Knorr 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)

69.8g

Carbohydrate excl. fibre (g)

41.2g

Sugar (g)

7.2g

Fibre (g)

28.6g

Fat (g)

9.7g

Saturated fat (g)

3.2g

Unsaturated fat (g)

5.7g

Total

104.8g

7694kJ

1838kcal

279.3g

164.9g

28.9g

114.4g

38.8g

12.8g

22.9g