By 🍃 Jacqueline Meldrum
Butternut Squash & Lentil Stew with Potatoes
Instructions
Prep:15minCook:55min
A comforting vegan butternut squash, lentil & potato stew. This easy winter casserole is perfect for a hearty family dinner.
Updated at: Wed, 14 Aug 2024 09:38:42 GMT
Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories142.2 kcal (7%)
Total Fat3.4 g (5%)
Carbs23.8 g (9%)
Sugars4.6 g (5%)
Protein5.5 g (11%)
Sodium925.6 mg (46%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
1onion
sliced
1leek
sliced
2carrots
large, sliced
0.5butternut squash
medium, deseeded and peeled, then chopped in small chunks
4florets of cauliflower
chopped
5baby potatoes
you can use a couple of bigger potatoes, sliced or diced
235ggreen lentils tin
or brown, drained
1 tablespoonplain flour
1 teaspoondried thyme
400gtin chopped tomatoes
2 tablespoonsmustard
1 tablespoontomato puree
2 tablespoonssoy sauce
1 teaspoonmarmite
850mlvegetable stock
3 stock cubes
1 pinchsalt
1 pinchpepper
Instructions
View on Tinned Tomatoes
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Notes
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Delicious
Easy
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Makes leftovers
One-dish