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13Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 tsp. rapeseed oil
- 2 red onions (chopped)
- 1 butternut squash (medium, deseeded and peeled then chopped into cubes)
- 1 green pepper (chopped)
- 1 vegetable stock (cube dissolved in 500ml water)
- 400 grams tomatoes (cans)
- 50 grams red lentils (dried)
- 1 tsp. dried oregano
- 1 pinch chili flakes
- 4 cloves garlic (crushed)
- 400 grams borlotti beans (cans, drained)
- black pepper (Good grind of)
- 1 Tbsp. chopped parsley (to garnish, optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium15mg1% |
| Potassium1520mg43% |
| Protein20g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber23g92% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Cassandra 5 years ago
Perfect for winter. I used half-and-half butternut and jap pumpkin and doubled the amount of red lentils.