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.
1/2red chillideseeded & finely diced (or more, to taste)
2tbsptomato paste
1tbspbrown sugar
2-3tspras el hanout
1tspground cumin
1tspground cinnamon
large handful flat-leaf parsleyroughly chopped
large handful corianderincluding stalks, roughly chopped
Juice of 1 lemon
vegetable oil to fry
sea salt and black pepper
Instructions
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.