SQUASH AND LENTIL STEW

Preparation 15 minutes

Cooking about 35 minutes

Serves 6-8 You could also use black or brown lentils if you prefer.

1 tbsp rapeseed oil

2 banana shallots, thinly sliced walnut-sized piece fresh root ginger, grated

1 tsp ground coriander

½ tsp ground cardamom

1 medium butternut squash, peeled, deseeded and cut into

3cm pieces

500g green lentils

1.5L hot chicken or vegetable stock

1 tbsp cider vinegar

100g baby spinach leaves

1 Heat the oil in a large, deep pan and gently fry the shallots and ginger for 5 minutes until softened. Add the spices and cook for another minute.

2 Add the squash, lentils and stock and season well with salt and freshly ground black pepper. Bring to the boil, then simmer for 20-25 minutes until the lentils and squash are tender.

3 Stir in the vinegar and spinach until wilted. Serve at once with good bread.