Hearty Lentil Stew

• 225 g brown lentils
• 2 onions, peeled and finely chopped
• 1 vegetable stock cube
• 4 carrots, timmed and chopped
• 12 a butternut squash, peeled, deseeded and chopped
• 1 sweet potato, peeled and diced
• 1 celery, trimmed and chopped
• 50 g frozen peas
• 100 g Baby Spinach
• 1 teaspoon low sodium soy sauce

1. Soak the lentils in cold water for 20 minutes.
2. Rinse thoroughly and drain.
3. Place the onions and stock cube in a saucepan with 750ml water and bring to the boil.
4. Add the lentils, carrots, squash, and sweet potato.
5. Bring back to the boil, then lower the heat and simmer for a further 5 minutes.
6. Add the peas, baby spinach and tamari, stir through, then remove from the heat and serve.

brown lentils, onions, vegetable stock cube, carrots, butternut squash, sweet potato, celery, frozen peas, spinach, soy sauce

Taken from www.food.com/recipe/hearty-lentil-stew-311725 (may not work)