Ingredients: Serves 4 people and it is 6 of your 5 a day per person

1 kg diced butternut squash and sweet potato

2 x 380g carton organic green lentils

½ x red onion diced

1 x yellow pointed pepper diced

½ x green sweet pepper diced

1 x clove of garlic crushed

20 x stems of fresh thyme stripped and finely chopped

28 x cherry tomatoes halved

½ tsp cracked black pepper

1 tbsp paprika

1 tbsp smoked paprika

1 tbsp tomato puree

Small dash of tamari (gluten free soy sauce)

1 cm of fresh turmeric grated or 1 tsp of ground turmeric

4 x large yellow carrots sliced

1 x medium purple cauliflower cut into florets

240g green beans to and tailed and cut in half

½ tbsp gluten free corn flour to 2 tbsp of water

50ml water

1 tbsp rapeseed oil

3 pinches of salt

 

Method

1 Place the sweet potato and butternut squash in a large saucepan of water and bring to the boil. Then turn down to a medium to high heat for 8-12 minutes.

2 Pre heat the wok or large pan on a medium heat and add the oil. Then add the red onion, yellow pepper and green pepper and stir. After about 2 minutes add the paprika, smoked paprika, turmeric and tomato puree and stir.

3 After 5 minutes then add the garlic and tomatoes then stir.

4 Then add the green lentils, fresh thyme, black pepper and a small dash of tamari (gluten free soy sauce) then stir. Add the water and the corn flour water then stir. Place the on and allow to simmer for 5-10 minutes stirring occasionally, if it starts to stick add a little more water.

5 Meanwhile drain the sweet potato and butternut squash in a colander and add it back to the saucepan and mash with a potato mash. Then add the saucepan back to a medium heat and mix the potato and butternut squash in order to dry any excess water. When done set it aside.

6 Stir the lentils and remove from the heat and pour into an oven proof dish then set aside and allow to cool for 10 minutes.

7 Then place the green beans, purple cauliflower and yellow carrots into separate saucepans with warm water and add a pinch of salt to them all. With the lids on bring them to a boil on a high heat, and then turn it down to a medium to high heat. Cook until you could just get you fork into it.

8 Place the sweet potato and butternut squash on top of the lentils mixture and spread evenly. Then place under a grill on a high heat to get some colour. Once it has a bit of colour, remove from the grill and let it stand for 5-10 minutes.

9 Then serve up and enjoy!