Lentil Stew
Author: Alison
Ingredients
  • 250 g puy lentils
  • 1 tbsp oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp tumeric
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp corriander
  • 1 chilli
  • 1 tin chopped tomatoes
  • ½ butternut squash
  • 1 red pepper
  • 1 tbsp honey
  • 1 tbsp tomato purée
  • 400 ml tin coconut milk
  • 1 tbsp lime juice
  • 3 tbsp soy sauce
Instructions
  1. Boil the lentils in water for 25 - 30 minutes
  2. Peel and chop the garlic and onion.
  3. Chop the chilli and red pepper into small pieces and remove the seeds
  4. Heat some oil in a pan.
  5. Add the garlic and onions and cook until soft
  6. Add the spices, red pepper and chilli and cook for a couple of minutes
  7. Add the lentils, butternut squash, tomatoes, coconut milk and honey.
  8. Simmer for about ten minutes until the butternut squash is soft.
  9. Add the lime and soy sauce and simmer for a few minutes.
  10. Season with salt and pepper
Recipe Notes

Serve with rice or crusty bread