Cook and Clean with Kate

Souper Vegan/Veggie Stew

Serves 4

This is a totally delicious cross between a soup and a stew. It makes a perfect Autumn lunch when the weather is getting colder and you want something warming. You can ring the changes by adding in season vegetables such as carrots or cherry tomatoes to this, and even add spices if you like, but it’s just as good without.

 Kate’s top tips

Puy lentils are dark green in colour and hold their shape during cooking, remaining firm, making them ideal for use in soups and stews.  You can presoak uncooked lentils to make them more digestible simply by placing them in a bowl with double their volume of water. Leave them overnight covered with a clean tea towel, then drain through a sieve ready to use in your recipe.

What you need

1 tbsp coconut oil, melted

1 onion, finely chopped

2 celery stalks, finely chopped

1 large red chilli, seeds removed and finely chopped

1 tbsp fresh ginger, peeled and finely chopped or grated

1 clove garlic, peeled and finely chopped

1 small butternut squash, peeled, seeds removed and cut into 2cm chunks

125g, uncooked Puy lentils, rinsed or presoaked following the instructions, above

1 litre vegetable stock

80g bag spinach, washed

Salt and pepper

 

 

Optional to serve

130g pot Coconut Collaborative natural yoghurt

2 tbsp fresh coriander leaves, finely chopped

What you do

Heat the oil in a large frying pan and gently fry the onion, celery, chilli, ginger and a little seasoning for approximately ten minutes until the mixture has softened. Add a drop of water if the mixture looks to be drying out.

Add the butternut squash, and lentils and stir through to combine.

Pour in the stock, season well and simmer for approximately 40-50 minutes.

Five minutes before the desired cooking time is up, stir through the spinach and allow it to wilt.

Serve with the yoghurt either on the side or drizzled over the top and a sprinkling of coriander.