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Squash, Fennel, Swiss Chard + Red Lentil Stew

Ingredients for 4 portions

Olive oil, for frying

1 onion, peeled and finely chopped

1 fennel bulb  finely chopped

2 stick celery finely chopped

2 carrots, peeled and finely chopped

Salt and black pepper

1000g squash cut into small chunks

4 large swiss chard leaves chopped

1 good bunch of fresh thyme

1 cup split red lentils

1 clove garlic

good bunch of parsley chopped

2 tbsp of coconut yogurt

Zest of orange 


Heat a glug of oil in a large casserole, add the chopped veg and a big pinch of salt, and cook for 10 minutes, stirring, until soft and sweet.

Meanwhile, chop the squash into bite-sized pieces (there’s no need to peel it). Once the onion mixture looks good, add the squash, thyme, a handful of lentils and boiling water just to cover, and bring to a boil. Turn down the heat and simmer for 20-30 minutes until squash is tender and the stew has thickened. Just before serving add swiss chard and stir.

Serve with

Finely chop half a clove of garlic, roughly chop a small bunch of parsley stir into a tablespoon or so of coconut yogurt, and the zest of an orange and some salt and pepper. Spoon on top of the finished stew.

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