Lentil, butternut and tomato potjie

Ingredients

For 5 portions. Tick items as you go — nothing is changed for anyone else.

• 300 g brown lentils, rinsed
• 600 g butternut, peeled and cubed
• 2 tbsp sunflower oil
• 2 onions, chopped
• 2 carrots, sliced
• 3 cloves garlic, crushed
• 800 g chopped tinned tomatoes
• 500 ml water
• 2 tsp mild curry powder
• black pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a heavy pot and soften the onions and carrots for 8 minutes.
2. 2Step 2. Add the garlic and curry powder and cook for a minute.
3. 3Step 3. Add the lentils, tomatoes and water, bring to the boil, then simmer covered for 20 minutes.
4. 4Step 4. Add the butternut and cook for another 15–20 minutes until the lentils and butternut are soft.
5. 5Step 5. Season with black pepper and serve, or cool quickly for the freezer.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.