Vegetable & Lentil Stew - 5:2 Diet = 242 calories

Ingredients

• 0.5  butternut squash chopped
• 3 large carrots chopped
• 8  pack chestnut mushroom chopped
• 1 tsp olive oil 
• 1  onion finely chopped
• 100 g peas frozen
• 1 glass red wine 
• 6 servings grinding of salt & pepper black good
• 250 g soya mince frozen (vegetarian mince)
• 4 tbsp tomato purée 
• 2 pints vegetable stock (4 stock cubes)
• 4 tbsp wholegrain mustard 
• 150 g puy french

Equipment

• frying pan

Directions

1. In a large pan, saute the onion with the olive oil, until soft. As you are using so little olive oil you may need to add a splash of water to prevent sticking.
2. Add the carrots and butternut squash and cook gently for 5 minutes.
3. Add the mushrooms and cook for another few minutes.
4. Add the lentils, soya mince and red wine and stir well to combine.
5. Add the stock, tomato puree and mustard. Give a good stir and bring to the boil. Reduce to a simmer, cover with a lid and leave to cook for between 45 minutes and an hour. Stirring occasionally.
6. Add the peas at the last minute.The stew should be nicely thickened and flavourful.
7. Season and serve.