Vegetarian mains
Spiced squash and lentil broth with warm pittas
A swift one-pot meal. All the veg gets poached in the fragrant liquid rather than being heavily fried and softened first. The “throw it all in the pot” nature of this dish makes it a perfect candidate for a slow cooker too. You needn’t fry the spices first as the length of time will ensure that they release all their flavour. It’ll take about 3-4 hours on high in the slow cooker. Check the liquid at the halfway point and add a dash of water if it looks like it might be drying out a little.
Cook's notes
Squash can seem daunting to prepare and cook quickly, but a good veg peeler will easily take off the skin; alternatively you can leave it on to save time and reduce food waste. Use a dessert or teaspoon to quickly scoop out the seeds. Keeping the cubes of squash small helps them cook a bit quicker.
Ingredients
- 2 tbsp of oil for frying e.g. sunflower
- ½ tbsp turmeric
- ½ tbsp fenugreek
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp chilli flakes, add more to taste
- 600g butternut squash, chopped into 1-2cm chunks
- 2 tomatoes, roughly chopped
- 1 red pepper, thinly sliced
- 1 onion, finely sliced
- 1 garlic clove, finely chopped
- 700ml vegetable stock
- 1 tin cooked dark or Puy lentils, drained & rinsed
- 2 pitta breads, to serve
Method
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Step 1
Heat 2 tbsp oil in a large saucepan. Add the spices and fry for 30 secs - 1 min, until fragrant.
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Step 2
Add the squash, tomatoes, pepper, onion and garlic before tipping in the stock and the lentils. Season with salt and pepper, depending on the saltiness of the stock.
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Step 3
Cover with a lid, bring to a simmer and cook for approx. 20 mins, until the squash has softened. Stir occasionally and add a dash of water if it looks like it may need it.
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Step 4
Divide the broth between 2 bowls. Serve with warmed pittas.