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 green lentils; 300 g ground lamb; About 1 litre; 3 carrot; 3 celery; 1/2 butternut squash; 400 g cavolo nero; 100 g cherry tomatoes; 1 onion; 2 garlic; 1/2 red chili pepper; 2 tbsp tomato paste; 1 tbsp brown sugar; 2-3 tsp ras el hanout; 1 tsp cumin; 1 tsp ground cinnamon; flat-leaf parsley; Coriander; lemon; vegetable oil; salt; black pepper

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5

2 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
55 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 green lentils soaked overnight with 1 tbsp lemon juice, 14 oz
300 g ground lamb leave out for vegetarian version, 10.5 oz
About 1 litre 4 cups hot vegetable stock, more if needed
3 carrot diced, large
3 celery diced, sticks
1/2 butternut squash peeled and diced, small
400 g cavolo nero diced (or kale, stalks removed, 14 oz
100 g cherry tomatoes quartered, 3.5 oz
1 onion finely diced, large
2 garlic cloves, minced
1/2 red chili pepper deseeded & finely diced (or more, to taste
2 tbsp tomato paste
1 tbsp brown sugar
2-3 tsp ras el hanout
1 tsp cumin ground
1 tsp ground cinnamon
flat-leaf parsley roughly chopped, large handful
Coriander including stalks, roughly chopped, large handful
lemon juice of 1
vegetable oil for frying
salt sea salt
black pepper sea salt

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Instructions

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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.