Ingredients
- 1 tbsp flour
- 1 onion, chopped
- 2 tbsp olive oil
- 2 sticks celery, chopped
- 1 green pepper, diced
- 2 cloves of garlic, chopped
- 1 small butternut squash, peeled and chopped into small cubes
- 1 x 400g tin chopped tomatoes
- 400ml vegetable stock
- 100g okra, roughly chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 x 250g pouch of Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans
- A handful of fresh parsley
- Chunky bread, to serve
Instructions
- In a large saucepan, whisk the flour with 2 tbsp oil and cook, mixing constantly over a low heat until brown.
- Add the onion, celery, pepper and garlic to the pan and cook with a pinch of salt until soft.
- Add the butternut squash and cook until starting to colour.
- Add the chopped tomatoes and stock to the pan and stir to combine.
- Roughly chop the okra and add to the pan with the herbs then bring to the boil and simmer until the squash has softened.
- Stir through the Cajun Lentils until hot.
- Serve with some freshly chopped parsley and chunky bread
