Pumpkin stew with sour cream

It might be raining outside, but this seasonal stew will be sure to keep you warm this evening…

·         40g of butter
·         2 onions, chopped
·         1 carrot, chopped
·         1 stick celery, chopped
·         3 sprigs of rosemary
·         2 bay leaves
·         1 garlic clove, chopped
·         400g lentils
·         2 pints of vegetable stock
·         600g of pumpkin
·         A small bunch of parsley, chopped
·         2 table spoons of red wine vinegar
·         4 table spoons of sour cream
·         Chilli flakes - optional






Start by melting your butter in a large pan. Once melted add your chopped onions, carrot and celery before tearing in the rosemary bay leaves. Wait for a few minutes before adding the garlic.

Once everything has softened tip in the lentils and pour over 1¾ pints of vegetable stock - bring to the boil and then leave to simmer.

Add you pumpkin to the pan and season – the stock should cover all your pans contents but if not top it up with a little water. Then put a lid on the pan and leave to simmer for 30 minutes.

Now for the tricky bit - ladle or scoop out a small bowlful and blitz in a processor – once added back into the pan it will makes the stew creamier. Add the parsley when you’re almost ready.

Serve complete with a generous dollop of sour cream and a sprinkle of chilli flakes for added heat.

Create some heat this evening with Magic Dating.




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