Butternut Pumpkin, Lentil & Bacon Hotpot

Name: Butternut Pumpkin, Lentil & Bacon Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 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

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

30 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

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

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