Serves 2 – 3
Ingredients:
- 1 tbsp coconut oil
- 1 red onion, finely chopped
- 1 red chilli, finely chopped
- 1 red pepper, diced
- 1 clove garlic, finely chopped
- 300g butternut squash, peeled and cubed
- 1 tsp chilli powder, 1 tsp ground cumin
- 400g can crushed tomatoes
- 200ml water
- 1 veg stock cube
- 400g can mixed beans, rinsed (or your choice of beans)
- 400g green lentils, rinsed
- Salt + pepper to taste
- Bunch chopped coriander for serving
- 1 avocado, diced, for serving
- Cooked quinoa if hungry (Tilda pouch)
Method
- In a large saucepan, gently sauté the onion, chillipepper, red pepper and garlic in the coconut oil.
- Add the butternut squash and mix in the chillipowder and cumin.
- Stir in the tomatoes, then add the beans andlentils, followed by the water and stock cube.
- Leave to simmer for about 15 minutes, or until thesquash is tender.
- Serve with fresh coriander and sliced avocado
- If you are especially hungry, serve with 2-3tablespoons of cooked quinoa per person.