Squash & lentil coconut stew
Jasmine and Melissa Hemsley are food lovers who are passionate about wellness. They set up HEMSLEY + HEMSLEY in 2010 consulting and cooking nutrient rich and delicious homemade food for people who want to live healthier and more energised lives. They choose real, organic and uplifting ingredients that are free from grain, gluten, high starch and refined sugar.
"This is a simple, no fuss, one pot, colourful supper that comes in at just under £1 a portion with a base of organic ingredients. Super easy, no technique needed – freezes and reheats beautifully with a dash more water – a great one to make once a week that everyone always loves (your kids will love this too, just leave out the spice)."
- 2 medium organic butternut squash
- Organic red split lentils
- 1 bar Biona organic creamed coconut bar
- 6 medium organic onions
- Organic baby spinach
- 7 cloves organic garlic
- 150g fresh coriander
- 2 small limes or 1 and a half large lemons
- 2.2 – 2.5 litres homemade stock or water
- 6 inches fresh ginger, grated or finely chopped
- 2 tsp sea salt
- 1 tsp black pepper
- optional ½ tsp cayenne or chilli flakes
- Peel the squash and dice into chunks 1inch chunks.
- Place the garlic, onion, ginger and squash into the pan with the creamed coconut and pour over 2.2 litres of water or homemade stock.
- Put the lid on and bring to a medium simmer.
- 10 minutes later, add the red lentils, chilli or black pepper if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml of water during cooking – it depends if you like your stew thicker or thinner.
- In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts.
- Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.
- Stir through the roughly chopped coriander and ladle into shallow bowls to serve.
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