Butternut Squash and Red Lentil Stew
Calories:
Ingredients
- 450 g butternut squash half a large squash, peeled and diced
- 1 onion halved then sliced
- 3 cloves garlic minced
- 1 large carrot diced
- 1 orange pepper diced
- 1 tbsp oil
- 200 g red lentils
- 350 ml vegetable stock
- 400 g tin chopped tomatoes
- 50 ml red wine
- 2 tsp smoked paprika
- leaves A couple of sprigs of fresh thyme only
- Black pepper
Instructions
- Add the butternut squash, onion, garlic, carrot and pepper to the multicooker, along with the oil. Select the ‘fry’ setting, and cook for 10 minutes, stirring occasionally.
- When the vegetables are fairly soft, add the red lentils, stock, chopped tomatoes, wine, and paprika. Select the ‘stew’ setting, and cook for around 1 hour, or until the lentils are completely soft (or if you’re in a rush, you can use the ‘boil’ setting to cook the chilli more quickly). Add the fresh thyme and plenty of black pepper, and serve hot.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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