Squash, Sweet Potato & Lentil Stew
This hearty, plant-based stew tastes even better made a day in advance.
Ingredients
- Cooks' Ingredients Sweet Potato & Butternut Squash: 1 x 350g packs
- Sundried Tomatoes: 3, chopped (In oil, plus 2 tbsp of the oil)
- Onion: 0.50, finely chopped
- Salt: 1/4 tsp
- Cavolo Nero: 0.50 200g packs (Stalks finely sliced, leaves shredded)
- Garlic: 1 cloves, finely chopped
- Celery: 0.50 stalk, finely chopped
- Ground Coriander: 0.50 tsp
- Lentils: 0.50 400g cans (Drained and rinsed)
- Vegan Stock: 375ml
Method
- Preheat the oven to 220°C, gas mark 7. On a large baking sheet, toss the sweet potato and squash with 1 tbsp oil from the sundried tomato jar. Season, spread out evenly and roast for 35 minutes, stirring halfway.
- Meanwhile, heat another 1 tbsp oil from the sundried tomato jar in a large saucepan over a medium-high heat. Fry the onion and salt for 2-3 minutes. Add the cavolo nero stalks, garlic and celery. Fry, stirring regularly, for 10 minutes.
- Add the sundried tomatoes and ground coriander; fry for 2 minutes. Stir in the lentils and stock, then simmer for 5 minutes. Add the shredded cavolo nero and cook for a final 5 minutes. Take off the heat and tumble in the roasted sweet potato and squash. Divide between bowls and top with a little grated cheese or cheese alternative, if liked.
Notes
- Serves 4
- Prepare 15 minutes; cook 35 minutes.
- Good Health: 7 plant varieties / low fat / high in fibre / source of protein.
- Per serving: 1133kJ/270kcals/8.5g fat/1.3g saturated fat/34g carbs/17.1g sugars/10.5g fibre/9.1g protein/2.6g salt; vegan, 4 of your 5 a day.