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 warming stew with garlicky squash. Top with a 100% plant-based, spicy nduja! Add a dollop of almond yoghurt to balance those fiery flavours. This one's next-level delicious.
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli (use half)
- 1 onion (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g lentils in water (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g vegan 'nduja (use half) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 10g pine nuts (use half)
- 1 vegetable stock cube (use a quarter) (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 small butternut squash (use half)
- 1 tsp smoked paprika (use half)
Nutritional Information
Calories: 585
Protein: 16g
Carbs: 62g
Fat: 32g
Ingredients
- 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)
- 10g pine nuts
- 180g Tenderstem broccoli
- 240g lentils in water (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten)
- 1 tsp smoked paprika
- 1 small butternut squash
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g vegan 'nduja (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 1 onion
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 585
Protein: 16g
Carbs: 62g
Fat: 32g
Squash & Lentils with Spicy Tomato 'Nduja'
Simmer lentils into a warming stew with garlicky squash. Top with a 100% plant-based, spicy nduja! Add a dollop of almond yoghurt to balance those fiery flavours. This one's next-level delicious.
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Cooking Instructions
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Finely dice the onion. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the onion and squash, season with sea salt, then cook for 5 mins until softened and golden. Add the garlic herb paste and paprika, then cook for another 1 min.
- Drain and rinse the lentils. Add the lentils to the saucepan, along with 250ml hot water (125ml for 1 person). Crumble in half the stock cube, then add one-quarter of the nduja and stir. Boil for 5-6 mins, stirring occasionally. Meanwhile, trim the broccoli.
- Add the broccoli to the lentil pan, then cover with a lid. Cook for another 4-5 mins, until the broccoli is cooked and the sauce has thickened. Season with sea salt and black pepper. Add a splash of water if it gets too dry.
- Serve in bowls and swirl through the yoghurt and remaining nduja. Scatter the pine nuts on top.
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