Ingredients: Serves 2 people and is 4½ of your 5 a day per person

500g Merchant Gourmet puy lentils

120g fine green beans

8 x chestnut mushrooms finely sliced

14 x yellow tomatoes cut in half

½ red pepper sliced length ways

1 x shallot onion finely sliced

350g bag diced sweet potatoes and butternut squash

1 tbsp of olive oil

1 tbsp water

4 sprigs of fresh thyme stripped off the stem

Pinch of rock salt

Pinch of cracked pepper

Method

1 Put the sweet potato and butternut squash in a pan and cover with water, put on a high heat to boil.

2 Put the mushrooms in a dry pan or wok, then turn on to a high heat. Cook the mushrooms until golden in colour then remove and set aside.

3 Pour the oil in the pan and move the oil around the pan, add the shallot onion and turn down to a medium heat.

4 After about 30 seconds add the red pepper, stirring occasionally cook for about a minute.

5 Then add the green beans stir and cook for another minute before returning the mushroom to the pan and stir.

6 Add the lentils and stir it all together before then adding the tomatoes, salt and pepper and water stir again. Leave on a low heat with the lid on to cook of another 2 -3 minutes, stirring occasionally.

7 Remove the sweet potatoes and butternut squash mash from the boil, drain and mash (if you find there is a lot of water present in the mash return it to a medium heat and continually mix until the water dries out). Then add the thyme and mix.

8 Then plate up and enjoy.