Pumpkin stew

Serves 4-6

The small, sweet brussels from a recent harvest made a super pairing. This is a filling, warming dish best enjoyed on a cold, dark, wet evening :)

Adapted from a Nigel Slater’s Simple Cooking recipe, which you can also find on the BBC Food website.

10g butter

1 tbsp olive oil

2 onions, chopped

1 carrot, chopped

3 sprigs rosemary

2 bay leaves

1 clove garlic, chopped

400g lentils (I used a mixture of split red & puy)

1.2 litres stock

600g pumpkin or squash, chopped- different kinds mixed will create a more complex flavour

sea salt

freshly ground black pepper

small bunch parsley, chopped

sour cream, to serve

In a large pan melt the butter & olive oil. Add the carrots, onions, bay leaves, and rosemary. After a few minutes add the garlic.
When the onion mix has softened, add the stock & lentils and bring to the boil. Leave to simmer while you prepare the pumpkin.
Add the pumpkin to the pan, season, stir, and simmer for 30-40 mins. You may need to add a little more water to ensure all the ingredients are covered.
When the stew is almost ready, add the parsley & stir.
Serve in large bowls with a dollop of sour cream.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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