Puy lentil and squash stew
Green lentils keep their shape in this stew, with squash melting into the broth and kale stirred in at the end. Plain and filling, and better after a night in the fridge.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel and deseed the squash and cut it into 2 cm cubes. Chop the onion finely, dice the carrots and rinse the green lentils in a sieve.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 8 minutes until soft, then stir in the dried thyme.
- Add the squash, lentils and chopped tomatoes, crumble in the stock cube and pour in 500 ml of water. Bring to the boil.
- Cover and simmer on a low heat for 30 minutes, stirring now and then and adding a splash of water if it looks dry, until the lentils are tender but still hold their shape.
- Strip the kale from its stalks and shred the leaves. Stir them in for the last 5 minutes, until dark green and tender.
- Taste and season, then serve in bowls.
Tip Add the kale only when you reheat leftovers, so it stays bright rather than turning grey.
Per portion
| Energy | 617 kcal |
| Protein | 32 g |
| Carbohydrate | 86 g |
| of which sugars | 33 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 28 g |
| Salt | 2.94 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash600 g
- green lentils200 g
- onion1
- carrot2
- chopped tomatoes1 tin
- kale100 g
- dried thyme1 tsp
- vegetable stock cube1
- olive oil1 tbsp
