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Organic Butternut & Lentil One Pot

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 cloves garlic finely chopped
  • 600 grams butternut squash cut into chunks
  • 4 sprigs thyme
  • 400 grams can chopped tomatoes
  • 1 Knorr Organic Vegetable stock 300 ml
  • 325 grams can green lentils drained
  • handful baby spinach leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

171kcal

Energy (kJ)

714kJ

Protein (g)

9.6g

Carbohydrate incl. fibre (g)

35.4g

Carbohydrate excl. fibre (g)

25.1g

Sugar (g)

6.7g

Fibre (g)

10.2g

Fat (g)

0.6g

Saturated fat (g)

0.1g

Unsaturated fat (g)

0.4g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

14mg

Salt (g)

0.04g

Vitamin A (IU)

14528IU

Vitamin C (mg)

42.7mg

Calcium (mg)

94mg

Iron (mg)

4.07mg

Potassium (mg)

988mg

Total

683kcal

2858kJ

38.5g

141.4g

100.5g

26.6g

40.9g

2.6g

0.4g

1.4g

0.3g

1.1g

0.0g

0mg

57mg

0.15g

58113IU

170.6mg

375mg

16.29mg

3954mg


  • 1 Heat a splash of oil in a pan and fry the squash and garlic for about a minute.
  • 2 Stir in the sprigs of thyme, tomatoes, stock and lentils and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the squash is tender.
  • 3 Add the spinach (if used) and season with pepper. Cook until the spinach wilts and serve with crusty bread or quinoa.