Squash, Lentil and Bean Hotpot

Serves 4-6

I encourage my clients to have several vegetarian meals a week, and this is one of my favourite, easy to put together dishes. Reducing consumption of meat, in particular red and processed meat, in favour of plant-based protein can significantly protect your health.

Serve with steamed green leafy vegetables.

[If you tend to experience discomfort when eating legumes, you can minimise this by soaking them for a few hours in cold water before cooking and/or avoiding pre-cooked or canned sources.]

Ingredients

  • 5 tbsp olive oil more
  • 2 medium onions more
  • 1 small butternut squash more
  • 2 small sweet potatoes more
  • 4 cloves garlic more
  • A small bunch of flat-leaf parsley more
  • 1 tbsp dried oregano more
  • 1 ½ tsp ground cumin more
  • 1/1/2 tsp ground coriander more
  • Pinch chili flakes more
  • 1/2 tsp smoked paprika more
  • 2 tbsp tomato puree more
  • 250g cherry tomatoes more
  • 2 x 400g tins chopped tomatoes more
  • 75g dried red split lentils more
  • 2 x 400g tins red kidney beans more
  • 1 x 400g tin Adzuki beans more
  • ~ 500ml vegetable or chicken stock more
  • 2 tbsp low sodium Worcestershire sauce more

Method:

  1. Peel the onions and finely chop them. Peel the garlic cloves and crush them. Finely chop the flat leaf parsley stalks (set the leaves aside for later).
  2. Top and tail the squash, then peel it. Slice in half lengthways and scoop out the seeds and chop it into small chunks.
  3. Pour the 2 tbsp oil into a large pan over a medium heat. Add the onions, parsley stalks, oregano, and spices.
  4. Fry for 5 mins, stirring occasionally, until slightly softened.
  5. Add the crushed garlic.
  6. Add the tomato puree, squash, and crushed tomatoes.
  7. Cook for a further 5 mins, stirring every so often.
  8. Stir in the lentils and vegetable stock.
  9. Bring to a simmer, then reduce the heat and cook gently for 20 mins, stirring occasionally.
  10. Drain and rinse the kidney and adzuki beans and add them to the pot with Add the Worcestershire sauce.  Continue cooking gently for a further 20-30 mins until all the vegetables are cooked.
  11. While the hot pot cooks, finely chop the parsley leaves.
  12. Serve topped with the chopped parsley.