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

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

Energy (kcal)

460kcal

Energy (kJ)

1924kJ

Protein (g)

26.2g

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

1840kcal

7696kJ

104.7g

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

1 Heat a splash of oil in a pan and fry the bacon (if used) until cooked. Add the garlic and squash and fry for another 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 3. Add the spinach (if used) and season with pepper. Cook until the spinach wilts and serve with crusty bread or quinoa.