1 Knorr zero salt vegetable stock cube
600g of butternut squash cut into cubes
60g of baby spinach
1 tinned green lentils
1 tinned chopped tomatoes
1 onion diced
2 cloves of garlic finely chopped
1 tbsp of tomato puree
1 tsp of mixed herbs
1 tbsp of oil
300ml of water
Heat the oil in a pan, then add the onion and garlic and gently cook for 5 minutes.
Add the tomato purée and mixed herbs and cook for 1 minute then add the butternut squash, lentils, tomatoes, water and the Knorr Vegetable Stock Pot and bring to the boil for a couple of minutes.
Reduce to a simmer and cook for 20 minutes, or until the butternut squash is tender, then add the spinach and remove from the heat.
Serve with crusty bread or quinoa.
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