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.
Ingredients
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
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
Method
- Heat the oil in a saucepan. Add the onion, carrot, pepper, squash, and sweet potato. Fry for 3 minutes.
- Add the garlic, ginger, and cumin. Fry for 30 seconds.
- Add the tomatoes, lentils, apricots, stock, and tomato puree.
- 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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