Thick lentil and butternut squash stew
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Serves:     people
Notes from Anna
  • Once you've prepped the veg this soup looks after itself. Easy!


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  1. Peel and crush the garlic. Wash and finely chop the celery.
  2. Wash the tomatoes, cut them in half, remove the seeds and finely dice the flesh.
  3. Peel the butternut squash, remove the seeds and chop the flesh into large chunks.
  4. Rinse the lentils in a sieve under the tap.
  5. Boil a kettle and make up the stock according to the packet instructions.
  6. Heat the oil in a large pan. Add the celery and garlic and cook for 3-4 minutes until soft, stirring frequently to avoid burning.
  7. Add the tomatoes, lentils and butternut squash and mix well.
  8. Pour in the vegetable stock and bring to the boil. Cover with a lid, reduce the heat and simmer for 25 minutes and the liquid has been absorbed.
  9. Taste and add salt and black pepper if required.

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