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Butternut squash & lentil one-pot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

26.2g

Energy (kJ)

1924kJ

Energy (kcal)

460kcal

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

104.7g

7696kJ

1840kcal

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

  • 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
  • 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 Add the spinach (if used) and season with pepper. Cook until the spinach wilts and serve with crusty bread or quinoa.

Little BIG difference tip

Enjoy with your favourite grains, from quinoa to brown rice, for a healthy, balanced meal.