This vegan meal is high in protein and rich in spices which are all complemented by a sweetness from the butternut squash. Any leftovers can also be reheated or eaten cold for a meal the next day!
- 150g dried red lentils
- 400g can chopped tomatoes
- 600L vegetable stock
- Half butternut squash, peeled and diced into 2cm cubes
- 1 onion
- 1 clove of garlic, diced
- 1 tsp dried coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp olive oil
- 1 bunch of fresh coriander
- Heat the olive oil in a pan, and cook the onions until soft.
- Add the garlic, dried coriander, turmeric and cumin and cook for a further 1 minute.
- Add the butternut squash and coat in the spice onion mix.
- Add the chopped tomatoes and stock, and bring to the boil.
- Simmer for 10-15minutes until the squash is just cooked.
- Add the lentils (and any extra water if needed) and simmer for a further 10minutes, until the lentils and squash are tender.
- Mix in the fresh coriander and season.
- Serve with a sprig of coriander on top.
Squash – despite the large natural sugar content, squash provides LOADS OF B vitamins, which have functions in energy release in respiration, and is massively high in potassium which maintains fluid and electrolyte balance.
Lentils – providing a whopping 35g of protein per portion, high for a plant-based protein, lentils give an amazing base for this vegan meal. They are also high in fibre for digestion and folate for DNA synthesis.
Tomatoes – massively high in vitamin C for protein and neurotransmitter synthesis; it also has functions in detoxification and as an antioxidant. It also gives you vitamin A for vision and immune function, and potassium for fluid balance and muscle contraction.