Serves: 4
Shopping & Ingredients List:
- 2 large Onions, diced
- 4 Garlic Cloves, crushed
- 2 Celery Sticks, finely diced
- 1 tsp Black Pepper
- 1 tsp Turmeric powder
- pinch Ground Cinnamon
- pinch Ground Ginger
- 100g Red Lentils
- 400g tin Chickpeas, drained
- 1 tbsp Vegetable Oil
- 2 strands Saffron
- 500ml Passata
- 28g Parsley, chopped
- 10g Coriander, chopped
- 500g Butternut Squash, chopped
- 500ml Vegan Stock
- 1 Bay Leaf
- 50g Orzo Pasta, or other tiny pasta*
*use gluten-free if required
Method
- Heat the oil in a large pan. Sauté the onion until just starting to turn golden.
- Reduce the heat & add all the spices (EXCEPT the saffron) plus the celery & garlic. Cook gently for another two minutes or so.
- Add the lentils, chickpeas, saffron, passata, parsley & half the coriander. Add the stock, bring to the boil then reduce to a simmer & cook over a low heat for 15 minutes.
- Add squash. Cover and simmer for about 30 minutes, or until the squash is tender. Add the pasta & simmer until cooked. Add more stock/water if necessary.
- Serve garnished with remaining corinader.
Macro info per serving:
Protein = 18.2g
Carbs = 75.2g
Fat = 7.5g
Energy = 442Kcal
