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Organic Butternut & Lentil One Pot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

14.3g

Energy (kJ)

1255kJ

Energy (kcal)

299kcal

Carbohydrate incl. fibre (g)

57.1g

Carbohydrate excl. fibre (g)

44.5g

Sugar (g)

7.8g

Fibre (g)

13.0g

Fat (g)

3.1g

Saturated fat (g)

0.6g

Unsaturated fat (g)

2.2g

Monounsaturated fat (g)

0.6g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

163mg

Salt (g)

0.41g

Vitamin A (IU)

13892IU

Vitamin C (mg)

39.5mg

Calcium (mg)

135mg

Iron (mg)

6.29mg

Potassium (mg)

1133mg

Total

57.3g

5020kJ

1197kcal

228.5g

178.0g

31.1g

52.1g

12.3g

2.5g

8.7g

2.4g

5.3g

0.0g

0mg

653mg

1.63g

55569IU

157.9mg

539mg

25.14mg

4531mg

  • 2 cloves of garlic finely chopped
  • 600 g butternut squash cut into bite-sized pieces
  • 4 sprigs of thyme
  • 400 g canned chopped tomatoes
  • 1 Knorr Organic Vegetable Stock Pot
  • 300 ml water
  • 325 g green lentils
  • a handful of baby spinach
  • 400 g cooked quinoa