Knorr’s butternut squash and lentil one-pot

Method

1. Heat a splash of oil in a pan and fry the bacon (if using) until cooked. Add the garlic and squash and fry for another minute.
2. Stir in the sprigs of thyme, tomatoes, stock and lentils and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the squash is tender.
3. Add the spinach (if using) and season with pepper. Cook until the spinach wilts and serve with crusty bread or quinoa.

Recipe from Knorr.