Butternut Squash, Lentils and Spinach Stew

Written By Alice Johnson

Prep time: 10 mins Cooking time: 20 mins Serves 4

Ingredients:

Butternut Squash (cubed) – 500 gm

Lentils – ½ cup

Spinach – 250 gm

Onion (chopped) – 1/2 medium

Tomato (chopped) – 1 medium

Garlic (smashed) – 4 cloves

Ginger (grated) – 1 inch piece

Red chilli powder – ½ tsp

Turmeric powder – ¼ tsp

Lemon juice – 2 tbsp

Olive oil – 2 tbsp

Salt – to taste

Method

  • Mix butternut squash with salt and olive oil, bake for 15-20mins till its cooked and edges turn dark in colour.

  • Wash lentils and spinach, boil in 250ml of salted water till lentils are cooked.

  • Prepare the tempering. Heat olive oil, add cumin seeds, let them crackle, add chopped onions, fry till they turn slightly golden brown.

  • Add garlic and ginger, sauté lightly. Now add chopped tomatoes, red chilli powder, turmeric powder and salt. fry on medium flame till tomatoes are cooked and oil separates.

  • Add the tempering to boiled lentils and spinach. Mix well, add baked butternut squash cubes and lemon juice, adjust seasoning.

  • Serve hot with boiled basmati rice and side salad.

Tips & Variations

  • If you prefer more heat, add some green chillies.

  • To bulk up add ½ a tin of chickpeas.

  • Meat lovers add roasted lamb shank to the stew.

Alice Johnson