Ingredients
- 1 cal cooking spray*
- 1 red onion, diced
- 2 garlic cloves, crushed
- 1 tsp grated fresh ginger
- 2 tsp ras el hanout spice mix*
- 2 tbsp tomato purée
- 250g dried red lentils
- 400ml vegetable stock
- 4 blocks frozen spinach
- 1 butternut squash, peeled and cut into cubes
- Fat-free natural Greek-style yogurt, to serve
- Handful fresh coriander, finely chopped, to serve
- 2 tbsp pomegranate seeds, to serve
- Plain couscous, made up to pack instructions, to serve
Method
- Preheat your oven to 190°C/fan 170°C/gas 5. Spray a large non-stick frying pan with 1 cal cooking spray and place over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes, or until soft. Add 1 tsp Ras el Hanout, the tomato purée, lentils and stock. Bring to the boil, stirring occasionally, then reduce the heat, cover and gently simmer for around 30 minutes, adding the spinach 10 minutes before the end.
- Meanwhile, spray a non-stick baking tray with 1 cal cooking spray. Add the butternut squash and sprinkle with the remaining Ras el Hanout. Season lightly and roast in the oven for 30 minutes while the lentils cook. When ready, add to the lentil mixture and give everything a stir.
- Tip the mixture into a serving dish, top with some yogurt, the coriander and the pomegranate seeds. Serve with the couscous.
Serves 4 – taken from the Slimming World website
nb – we found it needed more liquid and we served it with brown rice as we had no couscous
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