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)
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.
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.
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.
350 kcals • fat 8g • saturates 2g • carbs 46g • sugars 14g • fibre 12g • protein 16g • salt 0.8g