Butternut Squash, Red Split Lentil Stew

How about a healthy vegetarian stew?


  • 1 tsp olive oil
  • 0.50 small onion (approx 50g)
  • 50 g red split lentils
  • 300 g butternut squash (cut in cubes)
  • 0.25 cube of vegetable stock cube dissolved in 500ml of boiling water
  • 1 tblsp soy sauce
  • 1 sprig rosemary herb
  • black pepper
  • 3 cloves garlic


  1. Heat up oil in the wok.
  2. Add the chopped butternut squash and lentils and fry until soft, followed by the crushed garlic and chopped onion.
  3. Pour in the vegetable stock mixture.
  4. Introduce soy sauce and rosemary herb for extra flavouring.
  5. Bring stew to the boil.
  6. Turn down the heat and simmer for 20-25 minutes.
  7. When the butternut squash and lentils are soft, it’s ready to eat.


Total calorie content = approx. 400kcal


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