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
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