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Butternut squash & lentil stew
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2 tbsp sunflower oil
1 tsp cumin seeds
1 cinnamon stick
1 bay leaf
1 onion, chopped
4 cloves garlic, finely chopped
1/2(half) x butternut squash, peeled and cut into 2cm pieces
1 tsp salt
1 tsp ground turmeric
1 tsp chilli powder
400g can chopped tomatoes
200g dried green lentils
Natural yogurt, to serve
Pinch chilli flakes, to serve
1.Put the oil in a large pan over a medium-high heat and add the cumin seeds, cinnamon and bay leaf; let them sizzle for a few seconds. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute. Add the squash, salt, turmeric and chilli powder; cook for 4 minutes.
2. Stir in the chopped tomatoes, lentils and 1 litre water and bring to the boil. Cover and cook over a low heat for 45 minutes, removing the lid for the final 5 minutes, until everything is soft and cooked. Season and serve with a dollop of yogurt and some chilli flakes on top.
Typical values per serving:
Per serving (including natural yogurt) 1474kJ
Low in fat, vegetarian, gluten free
This recipe was first published in November 2021.