African Butternut Squash, Lentil & Peanut Stew
Fragrantly spiced butternut squash, lentil and peanut stew inspired by African dishes and creates the perfect warming dish, which is like the ultimate comfort in a bowl.
This stew hits all of my comfort food buttons – it’s rich, but sweet, with savoury notes, and has a creamy, nutty depth with a slightly spicy finish – you’ve got to try it!
My inspiration for making this dish comes from a recently discovered restaurant called Blue Nile and their incredible lentil dishes.
I have made and adapted this recipe several times, sometimes using sweet potato rather than butternut squash (which is just as good) and a variety of greens work well, too.
I particularly like kale, spinach or cabbage greens, but you can also use courgette if you have any left in the fridge. It’s a great dish to add a variety of different vegetables into, so you can easily hit your 10 a day or hide any from fussy family members.
I don’t think you need to serve the stew with anything as it’s so warming and satisfying, especially with the crunchy toppings of crushed peanuts and the zing of lime juice, however it would also be delicious with flatbreads and a salad on the side, or served with some boiled potatoes or rice.
Love Niki xxx
Ingredients
- 1 onion finely chopped
- 1 tbsp olive oil
- 3 cloves garlic grated
- 4 tomatoes chopped
- 1 red pepper chopped
- 1 cup red lentils rinsed
- 2 cups butternut squash chopped into small cubes
- 3 cups water
- 3 tbsp organic peanut butter
- 1/2 pint bouillon vegetable stock
- 1 cup mushrooms chopped
- 1 cup green beans chopped
- Himalayan Pink Salt
- Black pepper
- 2 cups seasonal greens your choice of kale, spinach, cabbage
- Handful of coriander
- 1 tsp chili flakes
- 1/2 cup crushed peanuts
- Juice 1/2 lime
Instructions
- Add the onion and oil to a large saucepan and fry for 5 minutes until soft.
- Grate in the garlic and stir until fully combined.
- Add the chopped tomatoes and cook for a 2-3 minutes before adding 3 cups of water, lentils, pepper and squash. Bring to the boil before reducing to a simmer.
- Add in the stock and peanut butter and stir well to combine.
- Then add the remaining vegetables. Simmer for 20 minutes.
- Add the mushrooms and greens and simmer for 2-3 minutes until the greens wilt down then season well.
- To finish, top with coriander, chilli, crushed peanuts and the lime juice.
5 Responses
It would be nice if you told us about the side dishes shown in the photos.
Hi Kimberley
I served it with some hummus and quick coriander dip.
Love, Niki x
I made this recipe about 3 weeks ago, exactly to the ingredients . Only difference was that I cooked the butternut squash & green beans separately & then added them to the rest when they were cooked al dente.
Also I may have added a bit more chilli. It lasted 3 nights & we had it with brown rice.
Delicious.
Tonight I am going to cook it again, using sweet potato instead of butternut squash.
Love your tweaks, sounds delicious!
My best
Niki x