This comforting stew is a perfect vegetarian Sukkot main course. It keeps well in the fridge for 3 - 4 days.

Method

• Warm the oils in a medium saucepan, the add the onion and leave to sweat over low heat for about 5 minutes. Then add the turmeric, ginger, the finely chopped lemongrass and a pinch of salt and pepper. Stir and cook over low-medium heat for 5-8 minutes.

• Add the butternut squash or pumpkin and sauté on a medium-high heat for about 6-8 minutes. Meanwhile rinse the lentils, changing the water a few times, then add them to the pan. Stir, add the coconut milk, stir again and cook for 5-7 minutes, then add 600ml boiling water.

• Bring to a boil, reduce the heat and simmer, covered, until the squash or pumpkin is cooked and soft - about 20-25 minutes.

• The consistency should be a little thin still, as the liquid will continue to be absorbed by the lentils once the heat is turned off. Add the bashed lemon grass stalk, stir, cover with a lid and leave it to rest for 10 minutes.

• Serve hot or warm topped with chopped coriander or parsley to taste. You can also add a drizzle of extra virgin olive oil for extra flavour.
  
  Instagram: silvia_nacamulli