Smoky Lentils with Roasted Seasonal Squash & Chimichurri

Serving size

1 person 2 people 4 people

Ingredients

2 garlic clove
2 tbsp chimichurri

(Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
80g baby spinach
1 onion
200g passata

(tomatoes, salt, citric acid)
1 small butternut squash
80g red split lentils

(red split lentils (100%))
2 tbsp chilli con carne spice

(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
1 handful of fresh coriander
2 tsp pumpkin seeds
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
1 pepper

Allergens

Contains: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	555Kcal
	376kJ	2323kJ
Fat	3.8g	24g
of which saturates	0.6g	3.6g
Carbohydrates	12g	73g
of which sugars	3.0g	19g
Protein	3.2g	20g
Salt	0.55g	3.4g
Fibre	3.3g	20g

Ingredients

80g red split lentils (use half)

(red split lentils (100%))
1 small butternut squash (use half)
2 garlic clove
1 handful of fresh coriander (use half)
80g baby spinach (use half)
1 onion (use half)
2 tbsp chimichurri (use half)

(Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
2 tsp pumpkin seeds (use half)
1 pepper (use half)
2 tbsp chilli con carne spice (use half)

(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
200g passata (use half)

(tomatoes, salt, citric acid)

Allergens

Contains: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	539Kcal
	363kJ	2253kJ
Fat	3.4g	21g
of which saturates	0.5g	3.3g
Carbohydrates	12g	74g
of which sugars	3.0g	19g
Protein	3.3g	20g
Salt	0.55g	3.4g
Fibre	3.3g	21g

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Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Smoky Lentils with Roasted Seasonal Squash & Chimichurri

Prep time: 15 mins

Total time: 35 mins

Cuisine: South American

Food group: Vegan

Ready to cook up a hearty and wholesome lentil stew? Start with a warming blend of garlic, tomatoes, and smoky chilli con carne spice. Stir in roasted seasonal squash for soft, squidgy comfort. Then, add green spinach for extra vibrant vitamins. Drizzle it all with zingy chimichurri and top with toasted pumpkin seeds for moreish crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Place on a lined baking tray, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
Roughly dice the onion and chop the pepper into 4cm cubes. Place a medium saucepan on medium-high heat. Add the pumpkin seeds and toast for 2-3 mins, tossing regularly until the seeds begin to pop. Remove and set aside.
Add 2 tsp oil and turn the heat up to medium. Add the onion and cook for 5 mins, until softened. Season with sea salt. Meanwhile, finely chop or crush the garlic. Add the garlic and pepper, cook for 1 min, then add the spice mix, lentils, passata, stock cube and 300ml hot water (150ml for 1 person). Cover with a lid and simmer for 20-25 mins, until the lentils are cooked.
Roughly chop the coriander. In the final 1-2 mins of cooking, stir the spinach and squash into the lentils. Add a splash of water if it gets too dry. Season with sea salt and black pepper. In a small bowl, mix the chimichurri and half the chopped coriander.
Serve the stew in bowls, and top with the chimichurri, toasted pumpkin seeds and the remaining chopped coriander.