This is my idea of comfort food as soon as the winter months hit. I want creaminess, earthiness, sweetness, some spice, and something really filling yet doesnt leave me feeling like Ive swallowed a wardrobe. I think this dish ticks all of those boxes.
Butternut Squash – packed with beta carotene and fibre
Lentils – GI lowering effect due to high fibre and protein content, heart healthy due to the soluble fibre present.
White beans – fibre, protein, magnesium rich, B Vitamin rich.
- Saute the onion and garlic, along with a generous pinch of salt, in a little olive oil until the onion has softened.
- Add the squash and the lentils, and enough stock to almost cover everything. Dont add all the stock as you may not need it all, and if you need extra liquid, just use a little water.
- Simmer for around 20 minutes, until the lentils have almost completely broken down and created a thick stew, and the squash is soft.
- Add the butter beans and the baby spinach, and a little water if needed. Keep in the heat for a minute max – long enough for the spinach to wilt.
Serves 2 – 3
2 cloves of garlic – finely chopped
1 Medium red onion – finely chopped
Half a small butternut squash – diced, skins left on
100-110g of dried red lentils
500ml of vegetable stock
400g tin of butter beans – drained
1 handful of baby spinach
Cannellini beans and kidney beans would work perfectly in this dish too.