Butternut squash and borlotti bean stew
prep: 15 minutes
cook: 30-35 minutes
serving: 6
Nutrition Facts
each serving
KCal
242
Carbs
31g
fiber
22.3g
Protein
13.4g
Fat
2.2g
Saturates
0.4g
Sugars
14.4g
Salt
0.6g
Fruit/Veg Portion
5
Ingredients
all 13 types- 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
Directions
3 steps in totalStep 1
Heat the oil in a pan and add the onions, squashand green pepper. Stir regularly for 5 minutes until starting to brown.
Step 2
Add the stock, tomatoes, red lentils, oregano, chilliand garlic. Bring to the boil, reduce the heat, add a lid and simmer for10 minutes.
Step 3
Add the beans and heat for a further 10 minutes,check the squash is cooked through (until tender). Serve with a good grindof black pepper and a sprinkle of parsley.
PRINT
I MADE IT
