This is a delicious recipe, warming and filling. Although it seems to have quite a few ingredients, it is actually quite simple to make. It also reheats very well if frozen in portions.
Also from Hugh Fearnley-Whittingstall’s River Cottage Veg book.
- 2 tablespoons of oil
- 2 large onions, diced
- 2 garlic cloves, crushed or finely chopped
- 1 celery stalk, finely diced
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of ground turmeric
- ½ teaspoon of cinnamon
- ½ teaspoon of ginger
- 100g of red lentils
- 400g tin of chickpeas – drained
- 8 saffron strands – toasted and crushed
- 500ml passata
- A handful of parsley
- A large bunch of coriander
- 500g squash
- 1.2l of vegetable stock
- Heat the oil in a large pan on a medium heat.
- Add the onions and sauté until just turning golden, then turn the heat down slightly.
- Add the chopped garlic, celery, pepper, turmeric, cinnamon and ginger, and continue to sauté for a few minutes.
- Add the lentils, chickpeas, saffron, tomato sauce, parsley and half the coriander, then cook on a low heat for 15 minutes.
- Peel the squash, get rid of any seeds and cut into chunky cubes. Add it to the pan with the vegetable stock and cover with a lid. Leave to simmer for around 20- 30 minutes until the squash is tender.
- Season to taste and serve, adding the rest of the coriander leaves as a garnish.