Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- Put the lentils in a large bowl and cover with double the volume of cold water and 1 tbsp lemon juice. The next day rinse the lentils with plenty of water, drain and set aside.
- Heat a little vegetable oil in a large pot. Add the chopped onion and spices and fry, stirring, over medium-low heat for 5 minutes.
- Add the garlic, chilli, carrot and celery and fry for another 5 minutes.
- Add the minced lamb and brown, breaking it up with a wooden spoon. Stir in the tomato paste and brown sugar.
- Add the lentils and stock. Stir then bring to a simmer. Add the butternut squash and kale after 20 minutes then continue to cook for a further 25 minutes.
- Add the cherry tomatoes, lemon juice and stir in the herbs. Season to taste and serve.
