Winter Vegetable Stew with Cranberries

Ingredients

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• Savoy Cabbage Savoy Cabbage 2 leaves 2 leaves
• Butternut Squash Butternut Squash 200g 2 cups
• Green Lentils in Water Green Lentils in Water 100g 1 cup
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Mixed Nuts Mixed Nuts 200g 1 & 1/2 cups
• Ground Cumin Ground Cumin 1 tbsp 1 tbsp
• Ground Cilantro Ground Coriander 1 tbsp 1 tbsp
• Vegetable Stock Vegetable Stock 500ml 2 cups
• Sea Salt Sea Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch
• Tomato Puree Tomato Puree 1 tbsp 1 tbsp
• Cranberries Cranberries 120g 1 cup

Instructions

1. 1.Peel the onion. Peel and dice the butternut squash. Peel and mince the garlic. Drain the lentils.
2. 2.Place the onion and butternut squash in a pan with the oil and cook gently on a low heat for 20 mins until softening.
3. 3.Add the garlic, cumin, coriander, tomato puree and green lentils and stir everything together.
4. 4.Add the stock and cabbage. Bring to the boil and allow to simmer for 20 minutes until the butternut squash is completely soft.
5. 5.Add chopped nuts and cranberries and stir through. Heat for a further 2 minutes.
6. 6.Season and serve immediately.

Nutritional Information

• Calories:
  717
• Fat:
  50g
• Sodium:
  446mg
• Carbs:
  52g
• Sugar:
  9g
• Protein:
  24g