Butternut squash and red lentil stew

It is a warming and flavoursome dish that combines creamy and soft texture of the butternut squash with delicately pronounced crunch of the red lentils. Although simple, there is much more to this dish than textures. The richness of spices makes it a joy to cook with as the exotic smells of turmeric, cinnamon and ground ginger infuse the kitchen air. Each delectable mouthful is intense and powerful with a peppery aftertaste from the coarse ground pepper. As with most meat free dishes from Hugh Fearnley-Whittingstall, no one ingredient is a star attraction. Instead, it is a harmonious blend of balanced components that creates a multidimensional and complete dish.

The following recipe is adapted from "River Cottage Veg everyday!" by Hugh Fearnley-Whittingstall.

This easy and comforting stew makes a perfect autumn weekday dinner. A scrumptious meal after a busy day in the City

Ingredients for 4

- Splash of rapeseed oil

- 2 chopped onions

- 2 chopped garlic cloves

- 1 finely diced celery stalk

- 100 g of red lentils

- 400 g of drained chickpeas from tin

- 500 ml of passata

- 300 g of butternut squash, peeled, deseeded and cut into large chunks

- 50 g of orzo or alphabet pasta

- 1/2 tsp of coarse ground black pepper

- 1 tsp of ground turmeric

- 1 tsp of ground cinnamon

- 1 tsp of ground ginger

- 8 saffron strands

- A handful of parsley 

- A bunch of coriander, leave some for garnishing

- 2 bay leaves

- 1.2 litres of vegetable stock

- Optional dates to serve

Lusciously orange butternut squash provides texture to the stew whilst the seeds are a good topping for a home made bread

Preparing the stew

Ideally use a cast iron pan and heat the oil first. Add the onions and garlic and sauté until soft and lightly browned. Then stir in the celery, pepper, turmeric, cinnamon and ginger and fry for 2 to 3 minutes. 

Add the lentils, chickpeas, saffron, passata, parsley and coriander. Gently simmer for 15 to 20 minutes until the flavours start to come together. 

Then add the squash, stock and bay leaves. Cover and cook over a low heat for about 30 minutes. Check for seasoning and adjust salt if needed. Lastly, add orzo or pasta and continue cooking for a few more minutes until it is tender.

Scatter with coriander and serve steaming hot. For an extra tasteful adventure, accompany the stew with dried dates. Their caramel sweetness beautifully cuts through the spices and excites the taste buds even more.

Dates, perhaps unusual, are a perfect match for this stew