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Butternut squash and borlotti bean stew

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Butternut and borlotti bean stew
A colourful winter dish you can cook in one pan.
Serves
6
Prep
15 minutes
Cook
30-35 minutes
Each 454g serving contains (excludes serving suggestion)
KCal
242
Carbs
31.0g
Fibre
22.3g
Protein
13.4g
Fat
2.2g
Saturates
0.4g
Sugars
14.4g
Salt
0.6g
Fruit/Veg Portion
5
Ingredients

Ingredients

1 tsp rapeseed oil
2 red onions, chopped
1 medium butternut squash, deseeded, peeled and cubed
1 green pepper, chopped
1 vegetable stock cube dissolved in 500ml water
2 x 400g cans tomatoes
50g dried red lentils
1 heaped tsp dried oregano
good pinch chilli flakes
4 cloves garlic, crushed
2 x 400g cans borlotti beans, drained
good grind black pepper
1 tbsp chopped parsley, to garnish
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Method

Recipe tips
  • Ideal with pumpkin instead of the butternut squash.
  • Any beans work well, you could use two different types or cans of mixed beans.
  • Try stuffing into halved peppers, top with a sprinkle of cheese and bake in the oven 180°/gas 4 for 15 minutes until the pepper is soft and the cheese browned.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge and reheat in the mircowave or on a hob until piping hot throughout.
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