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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.
Prep Time20 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Kiwi
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