This is a warming and hearty stew, rich in plant based protein and full of nourishment. It’s one of those no hassle, cheap, one pot wonders that will put a smile on your face as the weather turns colder.
1 medium white onion
1 stick celery
1 tsp Garam Masala
1 tsp Nigella seeds
pinch of chilli flakes
half a medium butternut squash
1 small courgette
1 large handful kale
300g red lentils
700ml vegetable stock
2 tbsp coconut cream
salt and pepper to taste
Finely slice the onion and celery and saute over a medium heat until soft. Add the spices and cook for another two minutes.
Peel the butternut squash and cut into chunks along with the courgette, shred the kale removing the toughest stalks.
Add the squash, lentils and stock to the pan, cover with a lid and cook for around 20 minutes until the squash is soft but with a slight bite.
Add the courgette and kale, cover and cook for 3-4 minutes. Then add the coconut cream and season to taste.
Serve in large bowls on its own, or with a chunk of good quality bread.