Pumpkin, sage and lentil stew with tahini and Za’atar

A warming seasonal stew with pumpkin, sage and lentils. Beautifully earthy flavours which combine really well.

I topped with creamy runny tahini and a good sprinkle of za’atar which brings everything together.

If you know me you’ll expect a flatbread to dunk in the stew! Here – a thin and crispy spelt one which I couldnt resist topping with some mashed up pumpkin with more tahini and extra virgin olive oil. Very very tasty!

Notes;

  • Of course you can use squash or sweet potato for this recipe – both work really well.
  • I topped with some beautiful za’atar from my recent trip to Dubai which i’m currently sprinkling on most things. It’s worth seaking some out as its adds so much flavour.

I hope you enjoy this one, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 1 small pumpkin or squash peeled and cubed – Reserve 1/4 to roast
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves sliced
  • 1 tsp harissa spice mix
  • 1 tsp cumin seeds
  • 1 tbsp chopped sage leaves
  • 1 litre veg stock
  • 200g red lentils rinsed well.
  • Salt and pepper
  • 1 tsp za atar 
  • Pinch chilli flakes
  • 2 tbsp runny tahini

For topping and flatbread;

  • Reserved 1/4 pumpkin/squash
  • 1 tbsp olive oil
  • Salt & pepper
  • 1/2 tsp harissa spice mix

 

  • 2 tbsp extra virgin olive oil
  • 1 tbsp runny tahini
  • Salt and black pepper

Flatbread;

  • 100g spelt flour
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 75ml water
  • 1 tbsp olive oil

Directions

  1. In a large pan, add the oil and onion then fry for aprox 10 minutes until soft and caramelising.
  2. Add the garlic and spices and fry for a further minute.
  3. Now add the chopped squash, stock and red lentils
  4. Simmer for aprox 25 minutes or until the lentils and squash are soft
  5. Season well and top with zaatar , chili flakes and runny tahini

To roast the squash

  1. Add the squash, salt, pepper, oil and harissa spice to a baking tray and toss to combine.
  2. Bake on 180c for aprox 35 minutes or until soft.
  3. Allow to cool a little then add to a bowl.
  4. Mash up with up the olive oil, tahini and season well.

 

  1. To make the flatbread;
  2. In a large bowl, add the flour, baking powder and salt. Stir to combine. 
  3. Now add the wet ingredients, mix thourougly to conbine and then transfer to a floured board. 
  4. Knead for a few minutes until you get a dough. 

To cook 

  1. Heat a large griddle pan or frying pan to medium. 
  2. Divide the dough into four then roll out the first flatbread. 
  3. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
  4. Repeat. 
  5. Keep the flatbreads warm on a plate covered with a clean cloth. 
  6. Top with the mashed pumpkin mix.

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