Kcal 97
  • VG
  • V

Vegan Lentil & Butternut Squash Stew


Bring stock, celery and onions to a boil in a pan.

Add lentils, potatoes, squash, and carrot and simmer for 15 minutes.

Add tamari sauce, peas, watercress and dill.


240g brown lentils, soaked

2 brown onions, chopped

590ml wheat-free vegetable stock

4 carrots, sliced

½ butternut squash, peeled and cut into chunks

1 sweet potato, peeled and cut into chunks

2 white potatoes, peeled and cut into chunks

1 stick of celery, sliced

Handful fresh garden peas

Handful watercress

2 tbsp fresh dill

1 tsp tamari sauce