Waitrose and Partners
Squash, swet potato & lentil stew

Squash, sweet potato & lentil stew

This hearty, plant-based stew tastes even better made a day in advance.

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VeganVegetarianLow fatHigh fibreSource of protein4 of your 5 a day7 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 2 x 350g packs Cooks’ Ingredients Sweet Potato & Butternut Squash
  • 6 sundried tomatoes in oil, chopped, plus 2 tbsp of the oil
  • 1 onion, finely chopped
  • ½ tsp salt
  • 200g pack cavolo nero, stalks finely sliced, leaves shredded
  • 2 clove/s garlic, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tsp ground coriander
  • 400g can lentils, drained and rinsed
  • 750ml vegan stock

Method

  1. Preheat the oven to 220°C, gas mark 7. On a large baking sheet, toss the sweet potato and squash with 1 tbsp oil from the sundried tomato jar. Season, spread out evenly and roast for 35 minutes, stirring halfway.

  2. Meanwhile, heat another 1 tbsp oil from the sundried tomato jar in a large saucepan over a medium-high heat. Fry the onion and salt for 2-3 minutes. Add the cavolo nero stalks, garlic and celery. Fry, stirring regularly, for 10 minutes.

  3. Add the sundried tomatoes and ground coriander; fry for 2 minutes. Stir in the lentils and stock, then simmer for 5 minutes. Add the shredded cavolo nero and cook for a final 5 minutes. Take off the heat and tumble in the roasted sweet potato and squash. Divide between bowls and top with a little grated cheese or cheese alternative, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,133kJ/ 270kcals

Fat

8.5g

Saturated Fat

1.3g

Carbohydrates

34g

Sugars

17.1g

Fibre

10.5g

Protein

9.1g

Salt

2.6g

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