Butternut squash and borlotti bean stew | Diabetes UK

Ingredients

• 1 tsp rapeseed oil
• 2 red onions, chopped
• 1 medium butternut squash, deseeded, peeled and cubed
• 1 green pepper, chopped
• 1 vegetable stock cube dissolved in 500ml water
• 2 x 400g cans tomatoes
• 50g dried red lentils
• 1 heaped tsp dried oregano
• good pinch chilli flakes
• 4 cloves garlic, crushed
• 2 x 400g cans borlotti beans, drained
• good grind black pepper
• 1 tbsp chopped parsley, to garnish