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    Thick lentil, garlic and butternut stew

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    Thick lentil, garlic and butternut stew

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 4 tbsp essential Waitrose Mild and Light Olive Oil
    • 4 essential Waitrose Celery Sticks, finely chopped
    • 1 Clove garlic, crushed
    • 5 essential Waitrose Tomatoes, roughly chopped
    • 200g Waitrose Wholesom Red Lentils, washed
    • 2 x 500g essential Waitrose Frozen Butternut Squash
    • 600ml Vegetable stock


    1. Heat a large, non-stick pan with 1 tbsp of oil. Add the celery and cook for 4 minutes, stirring, to soften, then add the garlic and cook for a further 1-2 minutes.
    2. Add the tomatoes, lentils and butternut squash. Pour in the vegetable stock and bring to the boil. Cover and reduce to a simmer, then cook for 20-25 minutes (adding a little water if necessary) until the liquid has been absorbed and the lentils are cooked.
    3. Season well and spoon into bowls. Drizzle in the remaining oil and serve with Waitrose Grand Rustic or crusty bread.

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