Name: Lentil stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 tsp vegetable oil; 1 small onion diced; 250g (8oz) butternut squash peeled; and cut into small chunks; 1 tsp dried herbs; 2 clove garlic crushed; 1 tsp ground turmeric; ½ tsp smoked paprika or chilli flakes; (optional); 400g (14oz) can tomatoes; 100g (4oz) dried red lentils; 100g (4oz) spinach or shredded kale; Juice of ½ a lemon; Juice of 1 orange

Meal type: Main meal

Serves: 2

Total time: 40 minutes

Preparation: 15 minutes

Cook: 25 minutes

Heat the oil in a large pan. Add the onions and cook over a medium heat until soft. Add the squash and cook for 5-10 minutes, then add the herbs, garlic, turmeric and paprika or chilli flakes (if you like it hotter) and cook for 1 minute.
Tip the can of tomatoes into the pan, then fill the can with water and pour into the pan. Add the lentils, bring to the boil, then simmer for 15 minutes until the lentils are tender. Stir in the spinach or kale, cook for 1 minute then squeeze in the orange and lemon juice just before serving.

Energy 1314kJ 311kcal 16%

Carbs 46.5g -

Fibre 8.4g 28%

Fat 4.4g Low 6%

Saturates 0.1g Low 1%

Sugar 16.1g Low 18%

Salt 0.12g Low 2%

% = an adult's reference intake

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Ingredients

2 tsp vegetable oil

1 small onion, diced

250g (8oz) butternut squash, peeled and cut into small chunks

1 tsp dried herbs

2 clove garlic, crushed

1 tsp ground turmeric

½ tsp smoked paprika or chilli flakes (optional)

400g (14oz) can tomatoes

100g (4oz) dried red lentils

100g (4oz) spinach or shredded kale

Juice of ½ a lemon

Juice of 1 orange

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