Crafts and Life

2 tablespoons sunflower oil
2 large onions, diced
2 garlic cloves, finely chopped
1 celery stalk, finely diced
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
half teaspoon ground cinnamon
half teaspoon ground ginger
100 g red lentils
400 g tin chickpeas, drained and rinsed
8 saffron strands, toasted and crushed
500 ml roasted tomato sauce or passata
a good handful of parsley, roughly chopped
a large bunch of coriander, roughly chopped
300 g squash or pumpkin
1.2 L vegetable stock
1 bay leaf
50 g vermicelli, orzo or other small pasta
dates, to serve (optional)

Method

Heat the oil in a large saucepan over a medium heat. Add the onions and sauté until just starting to turn golden. Turn the heat down to medium low and add the garlic, celery, pepper, turmeric, cinnamon and ginger. Sauté for a couple of minutes.

Now add the lentils, chickpeas, saffron, tomato sauce or passata, parsley and about half the coriander. Cook over a low heat for 15 minutes.

Meanwhile, peel and deseed the squash or pumpkin and cut into a large cubes. Add to the pan with the stock and bay leaf. Cover and simmer gently for about 30 minutes. Add the pasta and simmer until it is cooked. Season with salt and pepper to taste.

Serve immediately, scattered with the remaining coriander leaves and with a few dates on the side, if you like.

Serves 6 – taken from River Cottage Veg everyday! By Hugh Fearnley-Whittingstall