Here’s a great dish that we serve on our retreats and it always goes down well With so much focus on the menu for the ‘main event’ it’s always nice to have a few other ideas for veggie feasts lined up. This fantastic dish is also simple to make. It’s a recipe from Hugh Fearnley-Whittingstall’s book “River Cottage Veg everyday”.
Here’s how to make it …
- 2 tablespoons of sunflower oil
- 2 large onions
- 2 garlic cloves
- 1 celery stalk
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of ground turmeric
- ½ teaspoon of cinnamon
- ½ teaspoon of ginger
- 100g of red lentils
- 400g tin of chickpeas – drained
- 8 saffron strands – toasted and crushed
- 500mls roasted tomato sauce
- A handful of parsley
- A large bunch of coriander
- 300g of squash
- 1.2 ltrs of vegetable stock
- 50g vermicelli or small pasta
In 8 easy steps:
- Heat the oil in a large pan on a medium heat.
- Add the diced onions and sauté until golden brown, then turn the heat down to medium-low.
- Add the chopped garlic, celery, pepper, turmeric, cinnamon and ginger, and continue to sauté for a few minutes.
- Add the lentils, chickpeas, saffron, tomato sauce, parsley and half the coriander, then cook on a low heat for 15 minutes.
- Peel the squash, get rid of any seeds and cut into chunky cubes. Add it to the pan with the vegetable stock and cover with a lid. Leave to simmer for around 30 minutes.
- Add the pasta and simmer until cooked.
- Season with salt and pepper.
- Serve, adding the rest of the coriander leaves to each portion as a garnish.