Yemeni Lentil and Squash Stew with Hawaij
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Ingredients
- 200 g red lentils
- 400 g butternut squash, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tsp hawaij spice blend
- 2 tbsp vegetable oil
- 700 ml vegetable stock
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 14.2 g
- Carbohydrate
- 42.6 g
- of which sugars
- 5.6 g
- Fat
- 7.9 g
- of which saturates
- 0.7 g
- Fibre
- 5.6 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the hawaij spice blend and cook for 1 minute.
- 2
Add the squash, red lentils and vegetable stock, bring to a simmer.
- 3
Cover and cook for 25-30 minutes until the squash and lentils are tender, mashing some of the squash into the sauce.
- 4
Taste and season with salt and pepper.
- 5
Serve with flatbread or rice.
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