Tomato Sauce With Butternut Squash & Red Lentils

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Annabel Karmel
Nutrition per serving    (USDA % daily values)
CAL
168
FAT
17%
CHOL
11%
SOD
6%

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Ingredients for 4 servings

1 tbps 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

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