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Lentil Stew
A lentil and butternut squash stew cooked in a mixture of tomatos and coconut milk with a blend of spices. Perfect for a cold day.
Servings:
4
people
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