• 8servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g Puy lentils

  2. 3 bay leaves

  3. 2 whole garlic cloves

  4. 3 tablespoons olive oil

  5. 1 teaspoon chopped fresh thyme leaves

  6. 1 tablespoon olive oil

  7. 1 teaspoon dried crushed red chilli flakes

  8. 1 teaspoon ground cinnamon

  9. 1 teaspoon ground cumin

  10. 1 teaspoon ground coriander

  11. 1 tablespoon minced garlic

  12. 150g chopped onions

  13. 125g chopped celery

  14. 125g chopped courgette

  15. 1 red pepper, chopped

  16. 1 yellow pepper, chopped

  17. 1 butternut squash - peeled, seeded and cut into 2 1/2cm cubes

  18. 2/3 (400g) tin chopped tomatoes

  19. 1 (400g) tin chickpeas, drained

  20. 1L vegetable stock

  21. 60g chopped fresh flat-leaf parsley

  22. To garnish:

  23. 125g natural yoghurt

  24. 2 tablespoons chopped fresh mint

  25. 1/4 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Fill a large pot with water and bring to the boil over high heat. Stir in the lentils, bay leaves and whole garlic cloves. Return to the boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.

  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Stir in chilli flakes, cinnamon, cumin and coriander and cook until fragrant. Add garlic, onion, celery, courgette, red and yellow peppers and squash; cook 3 or 4 minutes.

  3. Mix in the lentils, tomatoes, chickpeas and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yoghurt, some chopped mint, and a pinch of cayenne pepper.


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