Winter Vegetable Chunky Chopped Stew with Cranberries
- 2 Savoy cabbage leaves washed and shredded
- 200 g butternut squash or sweet potatoes peeled and diced small
- 100 g green lentils from a can or carton, rinsed and drained
- 1 brown onion skin removed and diced
- 2 cloves garlic minced
- 2 cups chopped nuts
- 1 tbsp ground cumin
- 1 tbsp ground corriander
- 500 mls vegetable stock
- pinch sea salt & pepper
- 1 tbsp tomato puree
- 1 cup cranberries washed
Place the onion and butternut squash or sweet potato in a pan with the oil and cook gently on a low heat for 20 mins until softening.
Add the garlic, cumin, coriander, tomato puree and green lentils and stir everything together.
Add the stock and cabbage. Bring to the boil and allow to simmer for 20 minutes until the butternut squash or sweet potato is completely soft.
Add the chopped nuts and cranberries and stir through.
Heat for a further 2 minutes.
Season and serve immediately.