Butternut & Lentil One Pot

Butternut Pumpkin, Lentil & Bacon Hotpot

This one pot wonder will make dinner time a breeze as well as over deliver on taste!
  • 30 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 6 shortcut bacon rashers, cut into thin strips
  • 1/2 butternut pumpkin, peeled, cut into 2cm pieces
  • 1 clove garlic, finely chopped
  • 2 cups (500mL) water
  • 400 g canned diced tomatoes
  • 1 pot Continental Stock Pot Sensations Vegetable Stock Pot
  • 400 g canned lentils, rinsed and drained
  • 1 tablespoon fresh thyme leaves
  • 60 g packet baby spinach
  • freshly ground black pepper, to taste
  • cooked quinoa, cooked rice or toasted bread, to serve

  1. Heat oil in a large heavy based saucepan over medium heat. Add bacon and cook, stirring, for 3 minutes or until browned. Add the pumpkin and garlic and cook, stirring, for 2 minutes.

  2. Add water and tomatoes. Bring to a boil, stirring occasionally. Stir in stock pot until dissolves. Stir in lentils and thyme. Reduce heat to medium-low and cook uncovered, stirring occasionally, for 20 minutes or until pumpkin is tender.

  3. Stir in the baby spinach and cook until the spinach wilts. Season to taste with black pepper. Serve with rice, quinoa or toasted bread.

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