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
- 600 g butternut squash cut into bite-sized pieces
- 2 cloves of garlic finely chopped
- 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