Lynette's Green Lentil Stew

Available for over a year

A Healthy nutritious, economical, tasty one-pot dish. Recipe: 1 tsp dried cumin seeds 1/2 a tsp dried chilli flakes 1 tsp dried oregano 1 tsp paprika 1 tbsp oil 1 onion chopped 2 ribs celery chopped 1 medium carrot chopped 1 small leek chopped 2 bay leaves 1 can chopped tomatoes 200g basmati rice 200g green uncooked lentils rinsed Half a chopped butternut squash 100g frozen spinach 1.5 litres of vegetable stock approx. Salt and pepper to season Method: Place the cumin seed and the chilli flakes into a heavy based dry pan for about 1 minute to dry fry over a low heat. Be careful not to burn them. Add the oil to the pan into the cumin and chilli. Then add the onion, carrot, celery, leek and sprinkle the oregano and paprika over. Allow to cook gently for approx. 10mins over a medium heat. Stir in the tomatoes, rice, butternut squash, bay leaves and the lentils along with the vegetable stock and simmer gently for 40 mins until the pulses are all cooked and the liquid has been absorbed, add more vegetable stock if it seems dry. At this stage check the dish for seasoning. Add the frozen spinach 10 mins before taking the stew off the heat. This should make around 7 portions if using for meal preparation. Freeze in airtight containers once cooled.