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
Heat oil in a large saucepan over medium heat
Pre-cook chickpeas
Add the spring onions and herbs and cook for around 3–4 minutes to soften
Add the squash and cook for a further minute
Add lentils, stock, and water enough to cover the vegetables
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
Once cooked add watercress or rocket to serve
