Prep Time:15 mins
Cook Time:1 hour
This is a gorgeous winter-warmer from my childhood in Egypt. Full of flavoursome fresh ingredients and earthy lentils to make a hot and hearty veggie stew.
- 1 Tbs olive oil
- 2 fresh chillies (diced)
- 3 cm³ root ginger (diced)
- 1 tsp ground cumin
- 3 cardamon pods (crushed)
- 1 butternut squash (peeled & cut into large chunks* - see photo)
- 2 tsp vegan Swiss bullion
- 1 C water
- 1 C split lentils
- 1 tin of coconut m!lk
- fresh coriander to serve
Use a heavy based pan on a low flame. Add the oil, chillies, ginger and cumin. Stir and allow the flavours to infuse the oil slowly.
Once it's starting to sizzle add the cardamon, butternut squash and Swiss bullion. Stir the butternut squash* in so it's nicely coated with the flavoursome ingredients.
Stir in the water, pop a lid on the pan and leave to simmer for 40 minutes stirring occasionally.
Once the butternut squash has been cooking for 40 minutes on a low heat, stir in the lentils and coconut milk. Pop the lid on and leave to simmer for 20 minutes, stirring occasionally and adding water if it's too thick for your fancy!
Once the lentils and butternut squash are lovely and soft it's time to serve up this scrummy stew! We like ours with fresh coriander leaves and stalks, a bit of coconut yogurt with a sprinkle of Himalayan rock salt and a bowl of rice = perfection!
* If you would like your stew to cook a little quicker, you can cut your butternut squash into much smaller chunks and add the lentils and coconut milk in immediately. You can see how big my butternut squash chunks are in the photo.
Use more chillies and ginger if you like yours a little more heated and less if you are less keen on the heat!
Most importantly - enjoy!