Moroccan Sweetcorn, Squash & Lentil Stew Recipe | Abel & Cole
Moroccan Sweetcorn, Squash & Lentil Stew
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Prep: 15 mins
Cook: 35 mins
Autumnal yellows and oranges fleck this sweet and spicy stew packed with succulent hunks of seasonal gem squash, popping sweetcorn, tender red lentils, nutty grains of pearl barley and the fragrant heat of ras al hanut.
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303 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 2 garlic cloves
  • A handful of thyme, leaves only
  • A handful of coriander
  • 1 tbsp ras al hanut
  • 3 gem squash
  • 400g tomatoes
  • 150g dried red lentils
  • 150g pearl barley
  • 1 vegetable stock cube
  • 2 corn on the cobs
  • 1 lemon
From your kitchen
  • 1 tbsp oil
  • Sea salt
  • Freshly ground pepper
  • 1 ltr boiling water
Step by step this way
  • 1.

    Peel and finely chop the onions and garlic cloves. Pick the thyme leaves off their sprigs and finely chop the coriander stalks (keep the leaves aside to garnish before serving).

  • 2.

    Pour 1 tbsp oil into a large pan and bring up to a medium temperature. Slide in the onions and garlic and stir through the coriander stalks, thyme and 1 tbsp ras al hanut. Sprinkle in a little salt and pepper and fry for 5 mins, stirring occasionally till softened.

  • 3.

    While the veg fry, halve each squash and use a spoon to scoop out the seeds. Peel them and chop the flesh into 1cm chunks. Roughly chop the tomatoes into small pieces.

  • 4.

    Tip the squash and tomatoes into the pan. Add the red lentils and barley. Crumble in the stock cube and stir in 1 ltr boiling water.

  • 5.

    Pop on a lid. Bring the stew to a boil, then reduce to a simmer for 25 mins or till the squash is tender.

  • 6.

    While the stew simmers, pull the leaves and silks off the sweetcorn cobs. Stand the cobs upright on a chopping board. Run a knife down the sides to slice off the kernels. Stir the sweetcorn kernels into the stew and simmer for a further 5 mins.

  • 7.

    Grate in the lemon zest and squeeze in the juice from 1 half. Ladle the stew into bowls and finish with a good crack of pepper, the coriander leaves and wedges of the remaining lemon for squeezing.

  • Tip

    Eat & keep
    This stew will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot.

  • Tip

    A little something extra?
    This stew is a lovely, hearty dinner by itself, but a few extras at the table will make it extra special. Try crumbling tangy feta over the top for a salty kick. Or to take your stew to new rich and creamy heights, swirl a generous dollop of natural yogurt through each bowl. Serve in a few fluffy flatbreads on the side and you've got yourself a feast.