Recipe Ingredients
- ¼ small butternut squash, peeled & diced into bite-sized chunks
- ½ an onion, diced
- 1 clove garlic, finely chopped
- 1 tomato, chopped chunky
- 2 tsp aromatic blend
- 100g basmati rice
- ½ – 1 mug of water
- ½ vegetable stock cube
- ½ lemon, juice squeezed out
- Salt and pepper
Recipe Instructions
Prepare vegetables as described. Boil a pan of water and cook the pasta until done (about 10 – 12 mins) drain & reserve. In a saucepan over a medium heat, sweat the onion with a little oil until soft (2 – 4 mins). Add carrot and keep cooking over medium heat until soft (4-5 mins). Add garlic and cook out for 1 minute before adding the smoky spice mix – stir well to coat everything and cook for a further minute or so to get it smelling lovely. Add the lentils, tinned tomatoes & stock cube. Stir bring to a simmer and cook gently for roughly 15 mins, (or until lentils are nice & tender). Finally taste and add salt/pepper to taste Serve with pasta and optional extras. |