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Butternut squash & lentil one-pot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

26.2g

Energy (kJ)

1924kJ

Energy (kcal)

460kcal

Carbohydrate incl. fibre (g)

69.8g

Carbohydrate excl. fibre (g)

41.2g

Sugar (g)

7.2g

Fibre (g)

28.6g

Fat (g)

9.7g

Saturated fat (g)

3.2g

Unsaturated fat (g)

5.7g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

13mg

Sodium (mg)

719mg

Salt (g)

1.80g

Vitamin A (IU)

13920IU

Vitamin C (mg)

41.8mg

Calcium (mg)

147mg

Iron (mg)

8.30mg

Potassium (mg)

1559mg

Total

104.8g

7694kJ

1838kcal

279.3g

164.9g

28.9g

114.4g

38.8g

12.8g

22.9g

14.6g

7.3g

0.1g

53mg

2877mg

7.19g

55680IU

167.4mg

587mg

33.19mg

6236mg

  • 2 clove garlic
  • 600 g butternut squash cut into chunks
  • 4 sprigs thyme
  • 400 g canned chopped tomatoes
  • 1 Knorr Vegetable Stock Pot dissolved in 400 ml boiling water
  • 325 g tinned green lentils drained

optional

  • handful fresh baby leaf spinach
  • 80 g bacon cut into strips