2 large butternut squashes
2 cups cooked lentils
1 onion chopped
1 bunch spinach, destalked and chopped
1 tsp Rajah curry powder
1/4 tsp salt
1/3 cup chopped coriander (optional)
Knorr Minestrone Soup
4 tbsp water




Preparation method

Cut the butternut in half lengthwise; discard the seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in a baking dish; add 2cm of hot water. Bake, uncovered, at 200°C for 30 minutes.
Drain the water from the pan. When the butternut halves are cool enough to handle, scoop out most of the pulp, leaving about a shell that’s about 1-cm thick.
In a pan fry the onions, and when fragrant and soft add the curry powder. Stir in the cooked lentils, spinach and butternut pulp.
Allow the spinach to cook, dissolve the soup powder in the water and once spinach is cooked stir in the dish and allow to thicken.
Spoon the mixture into the butternut shells.
Bake for 15-20 minutes or until the butternut is tender.

This article was published in partnership with Media Xpose.

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