Print Recipe

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

  • Boil the lentils in water for 25 - 30 minutes
  • Peel and chop the garlic and onion.
  • Chop the chilli and red pepper into small pieces and remove the seeds
  • Heat some oil in a pan.
  • Add the garlic and onions and cook until soft
  • Add the spices, red pepper and chilli and cook for a couple of minutes
  • Add the lentils, butternut squash, tomatoes, coconut milk and honey.
  • Simmer for about ten minutes until the butternut squash is soft.
  • Add the lime and soy sauce and simmer for a few minutes.
  • Season with salt and pepper

Notes

Serve with rice or crusty bread