Recipe of the month
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Ingredients
- Olive oil for frying
- 2 onions peeled and finely chopped
- 2 fennel bulb finely chopped
- 2 carrots peeled and finely chopped
- 1 tsp fennel seeds
- 1/2 tsp dried chilli
- Salt and pepper to taste
- 1 small bunch of thyme leave picked
- 2 kg butternut squash deseeded
- 2 large handfuls of split red or yellow lentils
- 100 g good Greek yoghurt
- Large handful flat-leaf parsley leaves roughly chopped
- Zest of 1/2 unwaxed orange
- 1/2 garlic clove crushed
Ingredients
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Instructions
- Heat a slug of oil in a large casserole, add the chopped veg and big pinch of salt and cook for 10 minutes over a low heat until soft and sweet
- Cut the squash into bite sized pieces (don't bother to peel it). Once the onion mixture is ready add the fennel seeds, chilli, thyme and seasoning and cook for a couple of minutes. Then add the squash, the lentils and some boiling water. Cover and bring to a boil, then turn down the heat and simmer for 20-30 minutes until the squash is tender and the stew has thickened.
- For the topping mix the yoghurt, chopped parsley, orange zest and crushed garlic together, mix well until combined.
- Serve the stew in deep bowls topped with a dollop of the yoghurt on top.
Recipe Notes
This is a simple and easy bowling of warming soup and it can be done easily on a week day night and then warmed up again on another day. Make a big batch to last you a good few days.
You could also add some cooked greens alongside to bulk it out.
Adapted from a recipe by Amelia Freer
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