Name: Lentejas con Calabaza, Spanish Lentil Stew with Butternut Squash, Cumin, and Smoked Paprika
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tbsp Olive oil (1 for the squash); 1 Onion, finely diced; 3 Garlic cloves, crushed; 200 g Green lentils; 2 tsp Ground cumin; 3 tsp Hot Smoked Paprika (Picante); 2 tsp Sweet Smoked Paprika (Dulce); 2 tsp Dried Oregano; 1 tsp Chilli flakes (optional) if you like an extra kick; 750 ml Vegetable stock; 400 g Butternut squash or another pumpkin of choice, peeled and cut into large ish 2-3cm chunks; Salt for seasoning; Flat leaf parsley chopped for garnish; Extra virgin olive oil to drizzle

DifficultyBeginner

Lentils are a fundamental part of the Spanish cuisine, here the lentils are paired with butternut squash, cumin and smoked paprika for an easy, earthy and nourishing weeknight meal.

Prep Time10 minsCook Time40 minsTotal Time50 mins

2 tbsp Olive oil (1 for the squash)

1 Onion, finely diced

3 Garlic cloves, crushed

200 g Green lentils

2 tsp Ground cumin

3 tsp Hot Smoked Paprika (Picante)

2 tsp Sweet Smoked Paprika (Dulce)

2 tsp Dried Oregano

1 tsp Chilli flakes (optional) if you like an extra kick

750 ml Vegetable stock

400 g Butternut squash or another pumpkin of choice, peeled and cut into large ish 2-3cm chunks

Salt for seasoning

Flat leaf parsley chopped for garnish

Extra virgin olive oil to drizzle

Serves 4 as a main dish or more as part of a tapas meal

Pre-heat your oven to 200c/fan 180c, this is for roasting the squash. you can use an airfryer if you have one.

Mix all the dried herbs together and reserve 4 tsp for the squash.

Heat a large pot with 1 tablespoon of the oil and sauté the onion until softened and just starting to colour.

Add the garlic and stir through for 1 minute, then add the spices reserved for the lentils and again stir through for 1 minute.

Add the lentils and stir through all the spices then add in the stock, bring to a boil for 2 mins and then reduce to a simmer, skimming off any scum/foam if you have any.

Meanwhile, toss the squash in the other tbsp oil and then spice mix and roast in the oven for 15-20 mins until cooked and just about to char at the edges.

The lentils will take anything from 25-40 minutes to cook, when they are almost there, add the squash, stir it all together and continue to cook for a few minutes then season with salt.

Serve in bowls, finished with the chopped parsley and a drizzle of extra virgin olive oils if you like.

CategoryDried pulses, Mains, One pan, Spanish, Vegan, Vegetarian

Ingredients