Lentil and Squash Tagine
Created by the No.1 baby and children's food expert, Annabel Karmel, this hearty tagine is suitable for the whole family!
- 1 Knorr Zero Salt Vegetable Stock Cubes
- 1 tinned chopped tomatoes
- 75 g red lentils
- 150 g butternut squash peeled and diced
- 125 g sweet potato, peeled and diced
- 125 g carrot, peeled and diced
- 50 g baby spinach
- 500 ml water
- 1 large onion chopped
- 50 g dried apricots chopped
- 2 clove garlic crushed
- 10 g ginger puree
- 2 tbsp tomato puree
- 1 tsp ground cumin
- 2 tbsp sunflower oil
Heat the oil in a saucepan. Add the onion, carrot, pepper, squash, and sweet potato. Fry for 3 minutes.
Add the garlic, ginger, and cumin then fry for 30 seconds. Add the tomatoes, lentils, apricots, Knorr Zero Salt Veggie Stock Cube, water and tomato puree.
Cover and simmer for 30 minutes until the vegetables are cooked and the lentils are soft. Add the spinach and stir until wilted.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||254.4 kcal|
|Protein (g)||7.7 g|
|Sugar (g)||14.61 g|
|Fat (g)||8.51 g|
|Fibre (g)||8.13 g|
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