Vegetable & Lentil Stew - 5:2 Diet = 242 calories

Name: Vegetable & Lentil Stew - 5:2 Diet = 242 calories
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 butternut squash, chopped; 3 larges carrots, chopped; 8 chestnut mushrooms, chopped; 1 teaspoon olive oil; 1 onion, finely chopped; 100 grams frozen peas; 1 glass red wine; 6 servings a good grinding of salt & black pepper; 250 grams frozen soya mince (vegetarian mince); 4 Tbsps tomato puree; 2 pints vegetable stock (4 stock cubes); 4 Tbsps wholegrain mustard; 150 grams puy or French lentils

Vegetable & Lentil Stew - 5:2 Diet = 242 calories might be just the soup you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 184 calories, 11g of protein, and 3g of fat per serving. This recipe serves 6. It will be a hit at your Autumn event. If you have wholegrain mustard, soya mince, puy, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

In a large pan, saute the onion with the olive oil, until soft. As you are using so little olive oil you may need to add a splash of water to prevent sticking.

Ingredients you will need

Olive Oil

Onion

Water

Equipment you will use

Frying Pan

Add the carrots and butternut squash and cook gently for 5 minutes.

Ingredients you will need

Butternut Squash

Carrot

Add the mushrooms and cook for another few minutes.

Ingredients you will need

Mushrooms

Add the lentils, soya mince and red wine and stir well to combine.

Ingredients you will need

Veggie Crumbles

Red Wine

Lentils

Add the stock, tomato puree and mustard. Give a good stir and bring to the boil. Reduce to a simmer, cover with a lid and leave to cook for between 45 minutes and an hour. Stirring occasionally.

Ingredients you will need

Tomato Puree