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Flexible lentil stew
Fruit and vegetables
1 large
onion
, finely chopped
2
celery
sticks, finely chopped
2 medium
carrots
, finely chopped
2 large
garlic
cloves, crushed
400g/14oz
potatoes
, peeled and cut into 1–2cm/½–¾in cubes
2 fresh
thyme
sprigs, leaves picked (or 1 tsp dried
thyme
)
2 fresh
rosemary
sprigs, leaves finely chopped (optional)
15g/½oz fresh
parsley
, finely chopped (optional)
1
onion
, roughly chopped
350g/12oz
butternut squash
, cut into 2cm/¾in cubes
150g/5½oz baby
spinach
leaves
fresh coriander
, to serve (optional)
Tins, packets and jars
250g/9oz dried
green lentils
, washed
3 tbsp Thai red
curry paste
400ml tin
coconut milk
jasmine rice
, to serve
Cooking ingredients
1 tbsp
oil
, for frying
1 litre/1¾ pints hot
vegetable stock
1 tbsp
oil
(light olive
oil
or vegetable
oil
)
1 tbsp
curry powder
½ tbsp runny
honey
sea salt and cracked
black pepper
Dairy, eggs and chilled
dairy or coconut
yoghurt
, to serve
Other
1 tbsp
white wine
or cider vinegar
500g/1lb 2oz lentil stew (see above recipe)
Back to recipe
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