Butternut Bean Stew

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Step 1

Heat the oil in a pan and add the onions, squash and bell peppers. Stir regularly for 5-10 minutes until starting to brown.

Step 2

Add garlic and cook. Then, add the stock, tomatoes, red lentils, oregano, and chilli flakes. Bring to the boil, reduce the heat, add a lid and simmer for 10 minutes.

Step 3

Add the beans and spinach (and coconut milk if using). Heat for a further 10 minutes, check the squash is cooked through (until tender). Serve with a good grind of black pepper and a sprinkle of parsley.

Step 4

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.