Butternut Squash & Lentil Stew
Naturally low in fat, lentils are packed with fibre and protein and are a good source of iron and minerals. Teamed with antioxidant-rich butternut squash, this super veggie stew packs a powerful nutrient punch.
Servings: 4 people
Equipment
- Large Saucepan
Ingredients
- 15 ml Cold Pressed Olive Oil
- 1 medium Onions - White diced
- 3 cloves Garlic finely chopped
- 30 ml Tomato puree
- 10 grams Ground Cumin
- 5 grams Ground Cinnamon
- 5 grams Sea Salt
- 2.5 grams Cayenne pepper
- 450 grams Butternut Squash peeled, deseeded, and cut into bite-sized pieces
- 100 grams Lentils - Brown
- 450 ml Vegetable Stock
- 15 ml Lemon juice
- 60 grams Natural Yoghurt to garnish
- 30 grams Fresh Coriander leaves finely chopped - to garnish
- 30 grams Almonds - Flaked to garnish
Instructions
- Heat the oil in a large suacepan over a medium-high heat.
- Add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until onion is soft.
- Add the tomato puree, cumin, cinnamon, salt, and cayenne - give it a quick stir.
- Add the butternut, lentils and stock to the pan and bring to the boil.
- Reduce the heat to low and simmer, uncovered and stirring occasionally, for about 25 minutes, or until the butternut and lentils are tender.
- Just before serving, stir in the lemon juice.
- Serve hot and garnish with a dollop of yoghur, sprinkling of coriander and flaked almonds.t
