Lentil stew with spinach and butternut

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 60
    ml
    olive oil
  • 4
    large garlic cloves, chopped
  • 45
    ml
    mustard seeds
  • 1
    Litres
    vegetable stock
  • 500
    ml
    dried lentils, picked over and rinsed
  • 450
    g
    butternut, cut into large cubes
  • 5
    ml
    grated lemon rind
  • 60
    ml
    lemon juice
  • 1
    large bunch spinach, spine removed, leaves torn
  • 2
    ml
    cayenne pepper
  • 60
    ml
    freshly chopped mint
  • salt and pepper, to taste
 

Method

 
1. Heat oil in large saucepan over medium heat. Add garlic and mustard seeds, stir for 30 seconds. Add vegetable stock and lentils and bring to the boil. Reduce heat, cover and simmer for 10 minutes. 2. Add butternut and cook covered until butternut and lentils are tender, stirring occasionally, about 15 minutes. 3. Add lemon rind, juice, spinach and cayenne pepper to stew. Cover and simmer until spinach has wilted. 4. Mix in the mint. The season to taste with salt and pepper. Serve on a bed of Basmati rice or couscous to pick up the juices. Serves 4.
 

Read more on: pulses  |  stew
 

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