Spiced Squash and Lentil Broth with Warm Pittas Recipe / Riverford

riverford.co.uk

Angie T

2 tbsp of oil for frying e.g. sunflower

½ tbsp turmeric

½ tbsp fenugreek

1 tsp ground ginger

1 tsp cumin seeds

1 tsp mustard seeds

½ tsp chilli flakes, add more to taste

600g butternut squash, chopped into 1 to 2cm chunks

2 tomatoes, roughly chopped

1 red pepper, thinly sliced

1 onion, finely sliced

1 garlic clove, finely chopped

700ml vegetable stock

1 tin cooked dark or Puy lentils, drained & rinsed

2 pitta breads, to serve

Directions at riverford.co.uk

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