zoom Butternut squash and lentil stew

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    Butternut squash & lentil stew

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    Butternut squash & lentil stew

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes

    Serves: 4


    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.

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