Mini Caprese Skewers
Fresh, light and bursting with flavour, the perfect tasty snack or starter with a lil I…
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10mins
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35mins
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Medium
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2
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Free Food
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FF
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1 large onion, chopped
1 large butternut squash, peeled and chopped into 1 inch chunks
1-2 cloves of garlic
1tsp curry powder
1tsp ground cumin
1tsp ground coriander
1tsp turmeric
1 tin of chopped tomatoes
1 tin of chickpeas, drained and rinsed
100g of red lentils
500ml vegetable stock
low cal spray oil
Spray a large pot with oil. Add the onion and garlic and soften for about 10 minutes.
Add the cumin, coriander, turmeric and curry powder and cook for 1-2 minutes. Add the lentils, stir well, then add the chickpeas, chopped tomatoes, butternut squash, and vegetable stock.
Bring to the boil, then lower the heat and cook for 35-40 minutes, stirring occasionally to make sure the lentils do not stick to the pan. Serve with basmati or brown rice sprinkled with some fresh coriander.
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