Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 1 clove garlic finely chopped/grated
- 1 stalk celery finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 50 g red lentils
- 1 can chickpeas drained
- 1 can organic tomatoes
- 4 strands saffron
- 1 bunch coriander chopped
- 1 bunch parsley chopped
- 300 g butternut squash (about a third of a largish squash)
- 600 ml vegetable stock
- 1 bay leaf
- 50 g wholemeal pasta (something small e.g. macaroni)
Servings: people
Instructions
- Heat the oil in a large pan
- Dice the onion and add to the warm oil
- Cook until the onion on a medium heat until it starts to lightly brown
- Add the garlic, celery, pepper, turmeric, ginger and cinnamon and cook for a couple of minutes
- Next add the lentils, chickpeas, tomatoes, saffron, parsley and ½ the coriander.
- Cook for 15 minutes
- Now add the butternut squash, bay leaf and stock.
- Over and cook gently for approximately 30 minutes
- Add the pasta and simmer for a further 10 minutes or until it is cooked (wholewheat will take a longer than white pasta)
- Serve garnished with the remaining coriander.
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