Knorr’s butternut squash and lentil one-pot

Published: 2 Feb 18
Updated: 18 Mar 24

Test kitchen approved

Made with butternut squash and lentils, this one-pot is hearty, comforting and budget-friendly – and is very easy to make it vegetarian or vegan. Try it on a chilly autumnal evening.

Serves 4
Hands-on time 15 min, simmering time 25 min

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Ingredients

2 cloves garlic, finely chopped
600g butternut squash, cut into chunks
4 sprigs thyme
400g can chopped tomatoes
1 Knorr Vegetable Stock Pot dissolved in 400ml boiling water
325g can green lentils, drained
Handful baby spinach leaves (or 80g bacon, cut into strips, optional)
Crusty bread or quinoa to serve, optional

Method

Heat a splash of oil in a pan and fry the bacon (if using) until cooked. Add the garlic and squash and fry for another minute.
Stir in the sprigs of thyme, tomatoes, stock and lentils and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the squash is tender.
Add the spinach (if using) and season with pepper. Cook until the spinach wilts and serve with crusty bread or quinoa.

Recipe from Knorr.

Recipe from Online only Issue

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