Veggie one-pot recipe

Benefits: Rich in Alkaline Foods, rich in protein and fiber

Ingredients

¼ cup hemp seed oil, plus extra for drizzling

1 tbsp finely chopped dill and thyme sprigs

1 medium butternut squash, chopped into pieces

1 cup brown lentils

1 cup of chickpeas, well-drained and rinsed

3 spring onions

750ml vegetable stock

Watercress or wild rocket, to serve

Pinch of Salt and Cayenne pepper

Instructions

1. Heat oil in a large saucepan over medium heat

2. Pre-cook chickpeas

3. Add the spring onions and herbs and cook for around 3–4 minutes to soften

4. Add the squash and cook for a further minute

5. Add lentils, stock, and water enough to cover the vegetables

6. Simmer on medium-low heat for around 40 minutes or until the squash is cooked Add the chickpeas in the last 10 minutes. Season to taste

7. Once cooked add watercress or rocket to serve

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