Lentil & Squash Tagine

Lentil & Squash Tagine by Annabel Karmel


Lentil & Squash Tagine

This hearty and comforting Lentil & Squash Tagine is such an easy way to #CheatOnMeat, you won’t look back twice! Using Knorr’s Zero Salt Veggie Stock Cubes, which are packed full of flavour without the added salt, this one-pot wonder is a fantastic family meal. Knorr’s Zero Salt stock cube range are now available to purchase at Boots online.


500ml Knorr Zero Salt Veggie Stock Cubes (1 cubes)
2 tablespoons sunflower oil
1 large onion, chopped
125g carrot, peeled and diced
½ red pepper, diced
150g butternut squash, peeled and diced in large chunks
125g sweet potato, peeled and diced into large chunks
2 clove garlic, crushed
10g ginger puree
1 tsp ground cumin
400g tin chopped tomatoes
75g red lentils
50g dried apricots, chopped
2 tablespoons tomato puree
50g baby spinach


  1. Heat the oil in a saucepan. Add the onion, carrot, pepper, squash, and sweet potato. Fry for 3 minutes.
  2. Add the garlic, ginger, and cumin. Fry for 30 seconds.
  3. Add the tomatoes, lentils, apricots, stock, and tomato puree.
  4. Cover and simmer for 30 minutes until the vegetables are cooked and the lentils are soft. Add the spinach and stir until wilted.

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