12 months +

Butternut & Lentil Hot Pot

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 6

Contains:

  • No Allergens

Suitable for:

  • Vegan

  • Vegetarian

  • No dairy

  • No gluten

Ingredients

1 butternut (900g to have around 700g of flesh)
1 onion
2 garlic cloves
3 tbsp of vegetable oil
125g red lentils
2 tbsp tomato puree
400g can chopped tomatoes
3 sprigs fresh thyme
750ml homemade vegetable stock
2 tsp ground cumin
400g can black beans
Lemon juice
Black Pepper

 

To serve (optional):

6 wholemeal wraps for tortilla cups and spider chips.

Contains:

  • No Allergens

Method

Step 1

Peel and deseed butternut. Cut in 1.5 cm dice. Chop onion finely. Crush garlic.

step 1/6

Method

Step 2

Heat some vegetable oil in a large pan. Add finely chopped onion and crushed garlic and fry until soft.

 

step 2/6

Method

Step 3

Add diced butternut, red lentils, tomato puree, chopped tomatoes, fresh thyme, stock and ground cumin. Bring to the boil, then cook half covered under medium heat for around 20-25 mins until butternut is cooked. 

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Method

Step 4

Rinse and drain black beans. Add to vegetables. Season to taste with lemon juice and pepper.

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Method

Step 5

Optional - to make the tortilla cup and spider chips cut 3 wholemeal wraps into quarter. Carefully fold in each hole of a muffin tin to make 12 cups. Cut out additional wholemeal wraps using a cookie cutter shaped as a spider (or ghost, bone etc..). Place shapes on a tray.

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Method

Step 6

Cook tortillas cup and spider chips in the oven at around 200C / 180C Fan for around 5-10 minutes until crispy.

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