Name: Pumpkin Stew
Prep time: 20 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp sunflower oil; 2 large onions, diced; 2 cloves garlic, finely chopped; 1 stick celery, finely diced; 1 tsp black pepper; 1 tsp ground turmeric; ½ tsp ground cinnamon; ½ tsp ground ginger; 100g red lentils; 1 tin chickpeas, drained and rinsed; 8 saffron, toasted and crushed; 500ml passata; 1 handful parsley, roughly chopped; 1 bunch coriander, roughly chopped; 300g butternut squash; 1.2l vegetable stock; 1 bay leaf; 50g vermicelli

Method

Heat the in a large saucepan over a medium heat. Add the and sauté until just starting to turn golden.
Turn the heat down to medium-low and add the , , , , and . Sauté for a couple of minutes.
Add the , , , , and about half the . Cook over a low heat for 15 minutes.
Meanwhile, peel and de-seed the squash or and cut into large cubes.
Add to the pan with the and . Cover and simmer gently for about 30 minutes.
Add the and simmer until it is cooked. Season with salt and to taste.
Serve immediately, scattered with the remaining leaves.