Lentil, Squash and Mushroom Stew with Quinoa
Ingredients
- 2 tbsp olive oil
- 1 large onion peeled and diced
- 300 g butternut squash peed and cubed
- 1 stick celery sliced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 tbsp tomato puree
- 1 litre vegetable stock
- 150 g Puy lentils
- 200 g portobello mushrooms
- Sliced spring onions to garnish
- Quinoa to serve
Instructions
- Heat the olive oil in a large pan and fry the onion until soft but not browned. Add the butternut squash and celery and fry for another 5 mins until the butternut squash is lightly browned.
- Add the paprika and cayenne pepper, tomato puree and stock. Bring to the boil and add the lentils. Cover and simmer on a low heat for 45 mins until the lentils are tender,
- Add the mushrooms and cook for a further 10 mins. Sprinkle with spring onions and serve with quinoa
Notes
Quinoa is a very healthy grain, packed with protein. Rinse then cook in boiling water, according to the pack instructions, until the grains have fluffed up.