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.
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.