Ingredients
The following ingredients have 4 Servings
- Olive oil cooking spray (, or 2 tbsp olive oil)
- 1 onion (, finely diced)
- 3 carrots (, finely diced)
- 3 celery sticks (, finely diced)
- 3 garlic cloves (, minced)
- 1 tsp salt
- 2 tbsp sweetener (I used Sukrin Gold) (or brown sugar)
- 1 cinnamon stick ((optional))
- 1 bay leaf
- 3 tbsp tomato puree
- 1 tbsp soy sauce (or gluten free Tamari)
- 1 tbsp Marmite (or 2 tbsp yeast flakes (optional))
- 250 g | 1 cup cubed butternut squash (cut into small cubes)
- 400 g | 14oz tin chopped tomatoes
- 960 ml | 4 cups vegetable stock made with 2 stock cubes
- 200 g | 1 cup brown lentils (, rinsed and picked over)
- 100 g | ½ cup red lentils (, rinsed and picked over)
- 2 tbsp fresh rosemary leaves (, very finely diced, to serve)
- Vegan hard cheese to serve
- pasta or rice (to serve)
