Tomato, Butternut Squash & Lentil

Ingredients

• 1 tbps sunflower oil
• 50g chopped onion
• 50 g chopped carrot
• 15g celery, chopped
• 30g split red lentils
• 110g butternut squash
• 200 ml passata
• 200ml water
• 40g mature Cheddar cheese, grated
• 60g baby pasta shells
• Sunflower oil for frying

Method

Heat the oil and sauté the onion and celery for 5 minutes.

Rinse the lentils and add to the pan.

Add the butternut squash and sauté for 1 minute.

Pour in the passata and water.

Cover and cook over a low heat for about 30 minutes.

Meanwhile cook the pasta according to the packet instructions.

Remove from the heat and stir in the cheese until melted.

Puree in a blender and stir in the drained pasta.

Information

Suitable for Freezing