Recipe: Butternut, red lentil and coconut milk stew - The Jewish Chronicle

Ingredients

• 3 tbsp extra virgin olive oil, plus extra to garnish
• 2 tbsp toasted sesame oil
• 1 onion, finely chopped
• ¼ tsp turmeric
• 1 tbsp fresh ginger, grated or finely chopped
• 2 stalks lemon grass, trimmed (1 finely chopped and 1 bashed)
• 700g butternut squash or pumpkin, peeled and sliced into 2x2cm chunks
• 150g red lentils, rinsed a few times in cold water
• 400ml tin coconut milk
• Coriander or fresh parsley to garnish (optional)
• Sea salt and freshly ground black pepper to taste