Butternut Pumpkin, Lentil & Bacon Hotpot
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
40.2g
Energy (kJ)
2720kJ
Energy (kcal)
652kcal
Carbohydrate incl. fibre (g)
76.1g
Carbohydrate excl. fibre (g)
44.8g
Sugar (g)
8.5g
Fibre (g)
33.8g
Fat (g)
21.0g
Saturated fat (g)
6.3g
Unsaturated fat (g)
4.7g
Total
160.8g
10881kJ
2607kcal
304.5g
179.0g
33.9g
135.0g
83.9g
25.0g
18.7g
- 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
- 500 mL Continental Superb Stock Vegetable
- 400 g canned diced tomatoes
- 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