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Butternut Pumpkin, Lentil & Bacon Hotpot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

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