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.
Squash & Lentils with Spicy Tomato 'Nduja'
Simmer lentils into a hearty stew with squash, broccoli, herbs and garlic. Take it to the next level with a spicy vegan 'nduja (homemade with sundried tomato paste, smoky paprika, chilli and miso). Dollops of almond yoghurt balance the fiery flavours!
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 720g lentils in water (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten)
- 2 tsp smoked paprika
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 small butternut squash
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 8 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 onion
- 240g Tenderstem broccoli
- 2 tbsp apple cider vinegar
- 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 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 551
Protein: 18g
Carbs: 63g
Fat: 26g
Squash & Lentils with Spicy Tomato 'Nduja'
Simmer lentils into a hearty stew with squash, broccoli, herbs and garlic. Take it to the next level with a spicy vegan 'nduja (homemade with sundried tomato paste, smoky paprika, chilli and miso). Dollops of almond yoghurt balance the fiery flavours!
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Cooking Instructions
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Finely dice the onions. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the onions and squash and cook for 3-5 mins, until softened. Add the garlic herb paste and a pinch of sea salt, then cook for 1 min.
- Drain and rinse the lentils. Add the lentils and 600ml hot water to the pan. Crumble in the stock cube and stir. Bring to a boil and cook for 10 mins, stirring occasionally.
- Trim the broccoli, then add to the pan. Cover with a lid and cook for 5-6 mins, until the broccoli is cooked and the sauce thickens. Add a splash of water if it gets too thick. Season with sea salt and black pepper.
- Meanwhile; make the nduja. In a bowl, mix the sundried tomato paste, two-thirds of the chilli paste, paprika, miso, vinegar and 2 tbsp olive oil. Stir one-quarter of the nduja into the lentils.
- Serve into bowls then dollop over the yoghurt and remaining nduja.
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