Tomato, Butternut Squash & Lentil

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Annabel Karmel


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1 tbsp sunflower oil

50 g chopped onion

50 g chopped carrot

15 g celery, chopped

30 g split red lentils

110 g butternut squash

200 ml passata

200 ml water

40 g mature Cheddar cheese, grated

60 g baby pasta shells

Sunflower oil for frying

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