Name: Roasted Butternut Squash and Lentil Stew
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 500 g butternut squash; 200 g lentils; 1 item onion; 2 clove garlic; 100 g carrot; 100 g celery; 30 g tomato paste; 15 ml olive oil; 500 ml vegetable broth; 1 item bay leaf; 5 g thyme; 5 g salt; 2 g black pepper

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Roasted Butternut Squash and Lentil Stew

Roasted Butternut Squash and Lentil Stew

A hearty and nutritious stew featuring seasonal butternut squash and protein-rich lentils.

This meal provides a good balance of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

500
g
butternut squash
200
g
lentils
1
item
onion
2
clove
garlic
100
g
carrot
100
g
celery
30
g
tomato paste
15
ml
olive oil
500
ml
vegetable broth
1
item
bay leaf
5
g
thyme
5
g
salt
2
g
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.
Roast the squash in the oven for 25 minutes until tender.
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until softened.
Stir in tomato paste and cook for another minute.
Add lentils, roasted squash, vegetable broth, bay leaf, and thyme to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are cooked.
Season with salt and pepper to taste. Remove bay leaf before serving.

Nutrition	Per Serving 1500 g	Per 100g
Energy	480 kcal	32 kcal
Protein	18 g	1.2 g
Fibre	16 g	1.1 g
Salt	2 g	0.1 g
Sugar	12 g	0.8 g
Carbohydrates	80 g	5.3 g
Fat	14 g	0.9 g

500
g
butternut squash
200
g
lentils
1
item
onion
2
clove
garlic
100
g
carrot
100
g
celery
30
g
tomato paste
15
ml
olive oil
500
ml
vegetable broth
1
item
bay leaf
5
g
thyme
5
g
salt
2
g
black pepper

Preheat the oven to 200°C.

Peel and cube the butternut squash. Toss with olive oil, salt, and pepper.

Roast the squash in the oven for 25 minutes until tender.

In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until softened.

Stir in tomato paste and cook for another minute.

Add lentils, roasted squash, vegetable broth, bay leaf, and thyme to the pot.

Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are cooked.

Season with salt and pepper to taste. Remove bay leaf before serving.

Roasted Butternut Squash and Lentil Stew Roasted Butternut Squash and Lentil Stew

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Butternut Squash and Lentil Stew

Roasted Butternut Squash and Lentil Stew