Lamb, lentil and squash stew
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Lamb, lentil and squash stew

NUTRITION · PER SERVING125M COOK
CAL 20%·PRO 38%
CARBS 64G63% OF CAL
12G FIBER41G OTHER11G TOTAL SUGAR
FAT 10G22% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty stew of lamb, lentils, and butternut squash with warm spices and fresh herbs. Deeply flavored and filling, this is perfect for cool weather dinners.

mainsoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 400 g | 14oz green lentils (soaked overnight with 1 tbsp lemon juice)
  • 300 g | 10.5 oz lamb mince (leave out for vegetarian version)
  • About 1 litre (4 cups hot vegetable stock, more if needed)
  • 3 large carrots (diced)
  • 3 celery sticks (diced)
  • 1/2 small butternut squash (peeled and diced)
  • 400 g | 14oz cavolo nero (diced (or kale, stalks removed))
  • 100 g | 3.5oz cherry tomatoes (quartered)
  • 1 large onion (finely diced)
  • 2 garlic cloves minced
  • 1/2 red chilli (deseeded & finely diced (or more, to taste))
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 2-3 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • large handful flat-leaf parsley (roughly chopped)
  • large handful coriander (including stalks, roughly chopped)
  • Juice of 1 lemon
  • vegetable oil to fry
  • sea salt and black pepper
PREP
70M
SODIUM
488MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.