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  • Writer's picturebehappyowls

Curried Lentil Bake

Total Calories =

1252 with sweet potato feeds 4 = 313 calories

1129 with butternut squash feeds 4 = 282 calories

Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes

It’s great for slicing and putting in a lunch box, an easy way to get some of your five a day.

Spray light

1 large onion (finely chopped) (84 calories)

1 tsp finely chopped garlic (5 calories)

1 celery stalk (finely chopped) (3 calories)

2 medium carrots (finely chopped) (54 calories)

1 tbsp curry powder (35 calories)

175g red split lentils (544 calories)

580ml vegetable stock (I use 2 oxo cubes) (32 calories)

240g sweet potato (209 calories) or us butternut squash (cut into approx. 1 cm cubes) (86 calories)

100g frozen peas (70 calories)

3 eggs (lightly beaten) (198 calories)

Pre heat oven to 180C/350F/Gas4.

Spray light a large frying pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened) add a splash of water if needed to stop it sticking and don't be afraid to add a few more sprays of spray light.

Meanwhile, put the butternut squash cubes on a baking tray and spray light them, then pop in oven for about 15 minutes, keep your eye on them, you want them cooked but firm.

Add the curry powder to the frying pan and cook for a further minute. Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)

Once lentils are cooked, allow to cool slightly and then add the butternut squash, egg and peas. Stir until combined.

Place the mixture in a greased, ovenproof dish (roughly 10" x 7.5"). Bake in the oven for 30-40 mins or until set and golden, timings will vary with ovens. Slice and serve.

All calories are taken from The UK's top rated diet website | Nutracheck you can also find calories on the NHS website Calorie checker - NHS ( which is also powered by the Nutracheck app.

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