African Butternut Squash, Lentil & Peanut Stew
Rich, sweet, savoury, creamy, nutty and slightly spicy – this stew hits all my comfort food buttons. You’ve got to try it!
I have made and adapted this recipe a number of times, sometimes using sweet potato rather than butternut squash (equally as good) and a variety of greens work well; kale, spinach or cabbage greens are all good.
My inspiration to make this today comes from a recently discovered Ethiopian restaurant (Blue Nile its amazing. Review coming soon!) and their delicious comforting lentil dishes.
I don’t think you need to serve the stew with anything as it’s so rich and satisfying, however it would be delicious with flatbreads and a salad.
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 1 onion chopped quite finely
- 1 tbsp olive oil
- 3 cloves garlic grated
- 4 tomatoes chopped
- 1 red pepper chopped
- 1/2 cup red lentils
- 2 cups butternut squash chopped into small cubes (you can leave the skin on) Or 1 large sweet potato
- 3 cups water
- 2 tbsp. peanut meridian butter
- 1 pint bouillon vegetable stock
- 1 tsp. chilli flakes
- 1 cup mushrooms chopped
- 1 cup green beans chopped
- Himalayan Pink Salt (or Sea salt)
- Black pepper
- 2 cups greens (your choice of kale, spinach, cabbage)
- Handful of coriander
- 1/2 cup crushed peanuts
- Juice 1/2 lime
- Add the onion and oil to a large saucepan and fry the onion for 5 minutes until soft, grate in the garlic and stir.
- Next add the chopped tomatoes and let them cook for a couple of minutes before adding 3 cups water, the lentils, pepper and squash. Bring to the boil before reducing to a simmer.
- Add in the stock and peanut butter and stir well to combine and then add to the vegetables.
- Simmer for 20 minutes then add the mushrooms and greens and simmer for a couple of minutes more so that the greens wilt down.
- To finish top with coriander, crushed peanuts and the lime juice.