roasted butternut broth bowl
brilliant-broth | serves 2 | prep time 7 mins | cook time 50 mins
- 1 carton itsu classic ramen brilliant'broth
- 250g pouch cooked puy lentils
- 1/2 a small butternut squash peeled and cut into 3cm cubes
- 6 tender stem broccoli
- 1 tbsp toasted seeds
Oven bake the butternut squash at 180° with a drizzle of olive oil and some salt for 40-50 mins [until soft].
Simmer the broccoli in a pan of softly boiling water until tender [approx. 3 mins].
Heat the lentils as per packet instructions and divide between two bowls.
Warm the brillaint'broth in a small saucepan until piping hot.
Pour the brillaint'broth over the lentils and top with the broccoli & roasted squash. Finish with a sprinkle of seeds.