Cook: 40 - 45 minutes

Serves: 4 - 6

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.

Topics:

Vegetarian recipe

Vegan

Ingredients

Name: Recipe: Butternut, red lentil and coconut milk stew
Prep time: 15 min
Cook time: 40 min
Yield: 4 - 6
Ingredients: 3 tbsp extra virgin olive oil, plus extra to garnish; 2 tbsp toasted sesame oil; 1 onion, finely chopped; ¼ tsp turmeric; 1 tbsp fresh ginger, grated or finely chopped; 2 stalks lemon grass, trimmed (1 finely chopped and 1 bashed); 700g butternut squash or pumpkin, peeled and sliced into 2x2cm chunks; 150g red lentils, rinsed a few times in cold water; 400ml tin coconut milk; Coriander or fresh parsley to garnish (optional); Sea salt and freshly ground black pepper to taste

3 tbsp extra virgin olive oil, plus extra to garnish
2 tbsp toasted sesame oil
1 onion, finely chopped
¼ tsp turmeric
1 tbsp fresh ginger, grated or finely chopped
2 stalks lemon grass, trimmed (1 finely chopped and 1 bashed)
700g butternut squash or pumpkin, peeled and sliced into 2x2cm chunks
150g red lentils, rinsed a few times in cold water
400ml tin coconut milk
Coriander or fresh parsley to garnish (optional)
Sea salt and freshly ground black pepper to taste