Squash and Rosemary Lentils
Ingredients
2 tbsp olive oil
1 onion, finely chopped
3 large garlic cloves, crushed or grated
3 celery sticks, finely chopped
2 tsp chopped rosemary (or 1 tsp dried), plus 2 rosemary sprigs
1 pinch sea salt
1 pinch chilli flakes (optional)
800g butternut squash, peeled and chopped into bite-size pieces
250g red lentils, rinsed well
1 (400g) tin chopped tomatoes
1.2 litres low-salt vegetable stock
120g vegan feta, crumbled (optional)
4 servings
Calories~575 kcal
Protein~24 g
Carbs~81 g
Fat~18 g
Fiber~19 g
Sugar~16 g
Total recipe
Calories~2,300 kcal
Protein~95 g
Carbs~325 g
Fat~70 g
Fiber~75 g
Sugar~65 g
Method
Step 1
Heat the oil in a large pan, add the onion and fry over a medium heat for 10 mins, or until softened.
Step 2
Stir in the garlic, celery, chopped rosemary, rosemary sprigs, a pinch of sea salt, some black pepper and the chilli flakes (if using); cook for 2 mins more. Remove the crispy rosemary sprigs and set aside.
Step 3
Add the squash, cook for a few mins, then tip in the lentils, tomatoes and stock; mix well. Cover and simmer for 30 mins or until the squash is tender, stirring occasionally to ensure the lentils don’t catch – add a splash of hot water or more stock to loosen if needed.
Step 4
Season to taste, then divide between bowls and crumble over the feta, if using; garnish with the rosemary sprigs.
