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Lentejas con Calabaza, Spanish Lentil Stew with Butternut Squash, Cumin, and Smoked Paprika

Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins

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.

 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
1

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

2

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

3

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

4

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

5

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.

6

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.

7

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.

8

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

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