Ingredients:
2 large Onions, diced
1 tbsp lazy garlic
2 Celery Sticks,
finely diced
1 tsp Black
Pepper
1 tsp
Turmeric powder
Dash Ground
Cinnamon
Dash of
Ground Ginger
50g Red
Lentils
200g Tin Chickpeas,
drained
1 tbsp Ricebran
Oil
400g Tomato
Passata
30g fresh Parsley,
chopped
10g
Coriander, chopped
500g
Butternut Squash, chopped
500ml Stock
of your choice
1 Bay Leaf
50g Orzo Pasta
How we do:
1. Heat the oil in a large
pan. Sauté the onion until just starting to turn golden.
2. Reduce the heat &
add all the spices plus the celery & garlic. Cook gently for another
two minutes or so.
3. Add the lentils,
chickpeas,, passata, parsley & half of the coriander. Add the stock, bring
to the boil then
reduce to a simmer &
cook over a low heat for 15 minutes.
4. Add squash. Cover and
simmer for about 30 minutes, or until the squash is tender. Add the pasta &
simmer until cooked. Add more stock/water if necessary.
5. Serve garnished with remaining coriander.
Nutritionals per serving: 351 calories, 66g
carbs, 3g fat, 17g protein
No comments:
Post a Comment