Bean Stew with Butternut Squash 

Recipe Makes: 6 servings
Prep Time: 15 minutes
Cook: 30-35 minutes

Nutrition Information per serving (~454 g) 

​Ingredients

1 tsp rapeseed oil
2 red onions, chopped
1 medium butternut squash, deseeded, peeled and cubed
1 green pepper, chopped
1 vegetable stock cube dissolved in 500ml water
2 x 400g cans tomatoes
50g dried red lentils
1 heaped tsp dried oregano
good pinch chilli flakes
4 cloves garlic, crushed
2 x 400g cans borlotti beans, drained
good grind black pepper
1 tbsp chopped parsley, to garnish

Instructions 
​
Heat the oil in a pan and add the onions, squash and green pepper. Stir regularly for 5 minutes until starting to brown.

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

Add the beans and 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.