MARY BERRY’S SQUASH AND LENTIL STEW
SERVES 6
• 4tbsps olive oil• 2 large onions, chopped• 1 leek, sliced• 5 garlic cloves, crushed• 1 red pepper, deseeded and diced• 250g dried Puy lentils, rinsed• 100ml white wine• 600ml chicken, or veg stock• 1 large butternut squash (about 800g), peeled, deseeded and cut into 2cm chunks• 1tbsp Dijon mustard• 3tbsps chopped parsley STEP 1 Preheat the oven to 220°C/Gas mark 7.
STEP 2 Heat 2tbsps of the oil in a pan. Fry the onions, leek, garlic and pepper over a medium heat for 5 mins, until it softens. Stir in the lentils, pour in the wine and stock, then bring to the boil, stirring. Cover, lower the heat, then simmer for 40–45 mins, until the lentils are tender. Remove the lid for the last 5–10 mins if there’s a lot of liquid.…
