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.

Knorr product used

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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