How about a healthy vegetarian stew?


  • 1 tsp olive oil
  • 0.5 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


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


Total calorie content = approx. 400kcal