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.
Lucy Parissi | Supergolden Bakes
| 14oz green lentils
soaked overnight with 1 tbsp lemon juice
| 10.5 oz lamb mince
leave out for vegetarian version
About 1 litre
4 cups hot vegetable stock, more if needed
small butternut squash
peeled and diced
| 14oz cavolo nero
diced (or kale, stalks removed)
| 3.5oz cherry tomatoes
garlic cloves minced
deseeded & finely diced (or more, to taste)
ras el hanout
large handful flat-leaf parsley
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.