An absolutely perfect dinner!

For the past few weeks I have really not been 'feeling' my Tuesday night dinner of tuna burgers, swede mash and green beans. It'd be great if I was sitting down to eat with the rest of the family, but I only get in at about 9pm on a Tuesday and I just want something hot, filling and 'straight away'! So this morning I decided to make myself a vegetarian-style stew that I could have piping hot and ready for me the moment I walked in the door. After spending 2 hours in the freezing cold, it was incredibly welcome!

BUTTERNUT, CHICK PEA AND LENTIL STEW

INGREDIENTS - serves 1, 6pp

Half a butternut squash
Small red onion
5 mushrooms, sliced
5 cherry tomatoes
2 'lumps' of frozen spinach
100g tinned chick peas
20g dried puy lentils
15g light grated cheese
1/4 tsp cumin
1/2 tsp coriander
1/2 tsp paprika
2 cloves garlic, chopped

Preheat the oven to 180' and place the butternut squash on a baking tray. Spray with frylight and bake until soft, approximately 45 minutes.

Place the puy lentils in a pan of boiling water and cook till soft. Drain.

Fry the onion, mushrooms and garlic in frylight until starting to soften. Add the frozen spinach and cherry tomatoes and continue to fry over a medium heat until the spinach has totally defrosted and wilted slightly, and the tomatoes start to burst open. Stir in the spices and the drained chickpeas and continue to fry for about 5 minutes longer. Drain the cooked lentils and stir in. Remove from the heat.

Remove the butternut from the oven, peel and cut into chunks. Stir into the stew with the 15g cheese. Serve immediately or reheat before serving in the oven or microwave.