Ingredients
600ml vegetable stock
200g green lentils, washed
1 large butternut squash (about 1kg), peeled, deseeded and cut into small chunks
2 tbsp mild curry paste
1 tbsp olive or rapeseed oil
100g bag spinach
small pack coriander, leaves chopped
2 limes, 1 zested and juiced, 1 cut into wedges to serve
1 tbsp desiccated coconut, toasted
50g pomegranate seeds
low-fat yogurt, to serve (optional)
Method
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Heat oven to 200C/180C fan/gas 6. Bring the stock to the boil in a large saucepan. Add the lentils, cover and simmer for 25-30 mins until they are cooked but still have some bite.
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Meanwhile, mix the squash with the curry paste and oil, and spread out on a large, non-stick baking tray. Roast for 20-25 mins until soft and slightly charred.
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Stir the squash, spinach, coriander and lime zest and juice into the lentils, then sprinkle over the coconut and pomegranate seeds. Serve with lime wedges and some low-fat yogurt, if you like.
PER SERVING
350 kcals • fat 8g • saturates 2g • carbs 46g • sugars 14g • fibre 12g • protein 16g • salt 0.8g
