Lentil, butternut squash and kale stew

Name: Lentil, butternut squash and kale stew
Cuisine: Moroccan, African
Ingredients: butternut squash 400g cut into chunks (pumpkin will work too); 1 carrot chooped; 1 celery stick chopped; 1 small onion chopped; 350g lentils (dry weight, soak for 12 hours before cooking); vegetable or chicken stock; 100g chopped kale; 1.5 teaspoon cumin powder; 1 teaspoon harissa spice; 1 teaspoon all spice; 1 teaspoon smoke flavour (optional); 1 bay leaf

3 steps

A warming, hearty, meat-free delight

Updated at: Thu, 17 Aug 2023 03:38:41 GMT

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Ingredients

8 servings

400gbutternut squash

cut into chunks, pumpkin will work too

350glentils

dry weight, soak for 12 hours before cooking

vegetable stock

or chicken

100gkale

chopped

1 ½ teaspooncumin powder

1 teaspoonharissa spice

1 teaspoonall spice

1 teaspoonsmoke flavour

optional

1bay leaf

Instructions

Step 1

Put the squash with a drizzle of olive oil in a roasting tin, season and toss with the cumin. Roast in the oven or air fryer for for 25 minutes.

Step 2

Fry/soften the onions, carrot and celery stick. Add the stock. Add the lentils, bay leaf, spices and kale and add water up to 3cm above the lentils. Bring to boil, then reduce the heat and simmer for 35-40 minutes.

Step 3

Serve with a dollop of yogurt or olive oil.