Recipe of the month

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Squash, Fennel and Lentil Stew
A simple and easy recipe, quick enough for a weeknight but layered with flavour.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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
  2. 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.
  3. For the topping mix the yoghurt, chopped parsley, orange zest and crushed garlic together, mix well until combined.
  4. 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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