Description
Creamy, rich and packed with flavour. Impress your non-Vegan friends with this creation! Easy to make, nutritious and healthy!
Ingredients
- 1 Medium Butternut Squash
- 130g Dry Red Split Lentils
- 640ml Vegan, Veggie Stock
- 1 Large White Onion
- 4 Cloves Garlic
- 1 Can (400g) Chopped Tomatoes
- 1 Can (400g Coconut Milk)
- 2 TSP Turmeric
- 1 TSP Chilli Flakes
- 1 TSP Cumin
- 1/4 TSP Cayenne pepper
- 1/4 TSP Cinnamon
- 2 TSP Apple Cider Vinegar
- 2 TBSP Tomato Puree
Instructions
- Chop the Squash in half, lengthways. Leave the seeds inside. Place flesh down on a baking tray, roast for about 40 min at 200 C / 400F – until cooked through. Allow to cool slightly before removing seeds with a spoon and cutting into chunks.
- Chop up the Onion and mince the Garlic.
- Sautee these in a hot pan with a little stock for around 10 minutes.
- Add all of the spices, salt and pepper and a dash more stock. Simmer for another few minutes.
- Turn down to a medium heat.
- Add the chopped, cooked Butternut Squash.
- Add 130g Lentils, chopped tomatoes and coconut milk.
- Add the Apple Cider Vinegar, and the remainder of the stock.
- Add the tomato puree, mix all ingredients.
- Cover the pan, and simmer for around 30 minutes.
- Options to serve with: Rice or grains of your choice, pitta bread, a dollop of Vegan cream, Avocado, Coriander, Lemon wedges.
- Portion into 6, and keep in the fridge or freezer.
