Prep time: 10 mins

Cook time: 40 mins

Serves: 6 

Cals 249/ C 40g/ P 12.5g/ F 4g

With pasta: Cals 408/ C 70g/ P 24g/ F 5g

Ingredients

• 1 red onion, diced
• 2 medium carrots, cut into 1cm pieces
• 5 celery stalks, sliced
• 2 cups butternut pumpkin, cubed
• 2 medium zucchinis, cut into 1cm pieces
• 700g (1 jar) tomato passata
• 25g tomato paste
• 30g nuttelex olive oil spread
• 15g massel vegetable stock powder
• 1 cup red lentils
• 6-7 cups of water
• Salt, garlic powder and paprika to taste.
• Optional: Barilla red lentil penne

Method

1. Cook the onion, carrot and celery with the nuttelex, salt and garlic powder for 10 minutes on low.
2. Add the remaining vegetables and cook for a further 10 minutes.
3. Boil the water.
4. In the meantime, add the tomato paste and passata and stir to coat the vegetables.
5. Add the stock powder, paprika and boiled water.
6. Bring to a simmer and cook for 5 minutes.
7. Add the lentils and simmer until they are soft, approx. 10-15 minutes. Add more water or spices as you want. 
8. For added protein serve with 50g (uncooked weight) of Barilla red lentil penne