Lamb, lentil and squash stew
This lamb, lentil and squash stew is great for using up all the odds and ends in the fridge and freezer. Simply leave out the meat for a vegetarian version.
Prep Time1 hr 10 mins
Cook Time55 mins
Total Time2 hrs 5 mins
Servings: 6 servings
- 400 g | 14oz green lentils soaked overnight with 1 tbsp lemon juice
- 300 g | 10.5 oz lamb mince leave out for vegetarian version
- About 1 litre 4 cups hot vegetable stock, more if needed
- 3 large carrots diced
- 3 celery sticks diced
- 1/2 small butternut squash peeled and diced
- 400 g | 14oz cavolo nero diced (or kale, stalks removed)
- 100 g | 3.5oz cherry tomatoes quartered
- 1 large onion finely diced
- 2 garlic cloves minced
- 1/2 red chilli deseeded & finely diced (or more, to taste)
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2-3 tsp ras el hanout
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- large handful flat-leaf parsley roughly chopped
- large handful coriander including stalks, roughly chopped
- Juice of 1 lemon
- vegetable oil to fry
- sea salt and black pepper
Put the lentils in a large bowl and cover with double the volume of cold water and 1 tbsp lemon juice. The next day rinse the lentils with plenty of water, drain and set aside.
Heat a little vegetable oil in a large pot. Add the chopped onion and spices and fry, stirring, over medium-low heat for 5 minutes.
Add the garlic, chilli, carrot and celery and fry for another 5 minutes.
Add the minced lamb and brown, breaking it up with a wooden spoon. Stir in the tomato paste and brown sugar.
Add the lentils and stock. Stir then bring to a simmer. Add the butternut squash and kale after 20 minutes then continue to cook for a further 25 minutes.
Add the cherry tomatoes, lemon juice and stir in the herbs. Season to taste and serve.