A colourful winter dish you can cook in one pan.
Serves
6
Prep
15 minutes
Cook
30-35 minutes
Nutrition information
Each 454g serving contains (excludes serving suggestion)
- KCal
- 242
- Carbs
- 31.0g
- Fibre
- 22.3g
- Protein
- 13.4g
- Fat
-
2.2g
(Low)
- Saturates
-
0.4g
(Low)
- Sugars
-
14.4g
(Low)
- Salt
-
0.6g
(Low)
- 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
Method
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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Total Cook Time (in minutes)
45 mins
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Total Cook Time (in minutes)
35 mins
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Total Cook Time (in minutes)
55 mins
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Total Cook Time (in minutes)
30 mins
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