A colourful winter dish you can cook in one pan.

1 tsp rapeseed oil

2 red onions, chopped

1 medium butternut squash, deseeded, peeled and cubed

1 green pepper, chopped

1 vegetable stock cube dissolved in 500ml water

2 x 400g cans tomatoes

50g dried red lentils

1 heaped tsp dried oregano

good pinch chilli flakes

4 cloves garlic, crushed

2 x 400g cans borlotti beans, drained

good grind black pepper

1 tbsp chopped parsley, to garnish

Heat the oil in a pan and add the onions, squash and green pepper. Stir regularly for 5 minutes until starting to brown.
Add the stock, tomatoes, red lentils, oregano, chilli and garlic. Bring to the boil, reduce the heat, add a lid and simmer for 10 minutes.
Add the beans and heat for a further 10 minutes, check the squash is cooked through (until tender). Serve with a good grind of black pepper and a sprinkle of parsley.