Monday, 22 November 2010
Butternut Squash & Lentil Stew
Before you make this recipe you should be aware that I was assaulted by this stew. I went for a taste straight from the pot (bad move) and a piece of leek fell out and stuck to my lip and burnt it. So folks, approach the pot with caution as this stew bites...
1 leek, sliced thinly
4 cups of peeled and cubed butternut squash
4 carrots, diced
5 stalks of celery, diced
4 parsnips, diced
10 cups vegetable stock
2 cups dried red lentils
1 teaspoon ground mace (if you can't find mace substitute with some cinnamon and nutmeg to taste)
Place all the vegetables in a large saucepan and saute for 5 minutes over a medium heat. Add the vegetable stock, lentils and mace and mix well. Cover and simmer for 30 minutes. If you want a more soupy texture you can soupify (official term) it with a hand blender.
The original recipe calls for pumpkin, but it's not too easy to find pumpkin in the UK any other time except for halloween. Note that the recipe makes 12 servings, so you probably want to halve the recipe unless you want to be eating this stew every night for a week.