Autumnal lentil and squash stew

Prep Time:

20 mins

Cook Time:

35-40 mins

Serves:

4 Servings

Level:

Medium

About the Recipe

Delicious warm and hearty autumnal squash and lentil stew.

Ingredients

  1. 1 cup lentils rinsed and drained 

  2. 1 carnival squash -  medium, halved, straighten the base to sit in tray easier (reserve any extras & throw into stew later)

  3. 1/2 can chickpeas rinsed

  4. 1 tomato, ripe, chopped

  5. 1 cup carrot slices

  6. 1 small onion, diced

  7. 1 tbsp crushed garlic

  8. Handful baby spinach

  9. 3 tsp cumin

  10. 1 1/2 tsp tumeric

  11. 1 tsp cinnamon

  12. 1 cinnamon stick

  13. 1/2 tsp ginger powder

  14. 1 tsp salt

  15. Cracked black pepper and more salt to taste

Preparation

To roast the squash & chickpeas:

  1. Turn oven onto high (425F)

  2. Lay squash halves onto baking tray facing up (after coring/removing seeds). Grease with olive oil and add a dash of sea salt.

  3. Reserve the seeds and roast later

  4. Using another tray, drizzle chickpeas with olive oil, dash of salt and tumeric and lay onto tray

  5. Bake chickpeas for about 10-15 mins until slightly dry / brown

  6. Bake squash for about 30 mins til soft inside (check softness with fork)


In the meantime prep lentil base:

  1. Cook lentils accordingly to pack instructions 

  2. In a medium skillet, warm up some olive oil

  3. Lower heat and add 1 cinnamon stick, cumin, tumeric and stir for a few seconds until fragrant

  4. Throw in onion and garlic and ginger powder and cook for a few mins until onions softened

  5. Add carrots & any squash reserve if using (or shredded/sliced potato)

  6. Add 1/2 cup water or vegetable stock, cover skillet, and let cook for about 10 mins on low heat until carrots and other vegetables softened

  7. Add tomato and cook for additional few mins

  8. Add any remaining seasoning such as cinnamon powder, salt and black pepper (feel free to add more cumin if needed)

  9. Finally add spinach and let wilt

  10. Turn heat off

  11. You can add lentils to stew or keep separate

  12. Same with chickpeas, either add to stew directly or use as topping

  13. Carve out some of the squash meat then top with lentils, stew and chickpeas

  14. Top with roasted squash seeds

  15. Alternatively scoop out squash meat and add to stew, serve with the lentil on the side and top with the chickpeas and seeds

  16. Remember to remove the cinnamon stick before serving