Butternut squash & lentil one-pot
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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.
