Lamb, lentil and squash stew

Name: Lamb, lentil and squash stew
Prep time: 1 h 10 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 400 g | 14oz green lentils; 300 g | 10.5 oz lamb mince; About 1 litre; 3 large carrots; 3 celery sticks; 1/2 small butternut squash; 400 g | 14oz cavolo nero; 100 g | 3.5oz cherry tomatoes; 1 large onion; 2 garlic cloves minced; 1/2 red chilli; 2 tbsp tomato paste; 1 tbsp brown sugar; 2-3 tsp ras el hanout; 1 tsp ground cumin; 1 tsp ground cinnamon; large handful flat-leaf parsley; large handful coriander; Juice of 1 lemon; vegetable oil to fry; Sea salt and black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
2 hrs 5 mins
Servings
6 servings
Course
Main Course

Lamb, lentil and squash stew

Shawn Wheeler

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This lamb, lentil and squash stew is great for using up all the odds and ends in the fridge and freezer. Simply leave out the meat for a vegetarian version.

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Ingredients

Servings

400 g | 14oz green lentils soaked overnight with 1 tbsp lemon juice
300 g | 10.5 oz lamb mince leave out for vegetarian version
About 1 litre 4 cups hot vegetable stock, more if needed
3 large carrots diced
3 celery sticks diced
1/2 small butternut squash peeled and diced
400 g | 14oz cavolo nero diced (or kale, stalks removed)
100 g | 3.5oz cherry tomatoes quartered
1 large onion finely diced
2 garlic cloves minced
1/2 red chilli deseeded & finely diced (or more, to taste)
2 tbsp tomato paste
1 tbsp brown sugar
2-3 tsp ras el hanout
1 tsp ground cumin
1 tsp ground cinnamon
large handful flat-leaf parsley roughly chopped
large handful coriander including stalks, roughly chopped
Juice of 1 lemon
vegetable oil to fry
Sea salt and black pepper

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Instructions

Put the lentils in a large bowl and cover with double the volume of cold water and 1 tbsp lemon juice. The next day rinse the lentils with plenty of water, drain and set aside.
Heat a little vegetable oil in a large pot. Add the chopped onion and spices and fry, stirring, over medium-low heat for 5 minutes.
Add the garlic, chilli, carrot and celery and fry for another 5 minutes.
Add the minced lamb and brown, breaking it up with a wooden spoon. Stir in the tomato paste and brown sugar.
Add the lentils and stock. Stir then bring to a simmer. Add the butternut squash and kale after 20 minutes then continue to cook for a further 25 minutes.
Add the cherry tomatoes, lemon juice and stir in the herbs. Season to taste and serve.