- 400g onions
- 2 celery sticks
- 500g carrots
- 1 butternut squash
- 400g tin of green lentils
- 1 vegetable stock cube
- 500g potatoes
- 300g leafy greens
- A handful of soft green herbs
- 2 tbsp olive or rapeseed oil
- Sea salt
- Freshly ground pepper
- 1 ltr boiling water
Peel and chop the onions. Trim and slice the celery. Peel and thickly slice the carrots. Halve the squash. Scoop out the seeds. Peel and chop it into large chunks. Drain and rinse the lentils. Dissolve the stock cube in 1 ltr boiling water.
Warm 2 tbsp oil in a large pan. Add the onion and celery. Season. Cook and stir for 5 mins. Add the carrots and squash. Cook for 5 mins, stirring, till the veg are softening. Stir in the stock and lentils. Cover. Bring to the boil. Turn the heat down. Simmer for 15 mins.
Peel and roughly chop the potatoes. After 15 mins cooking, add the potatoes to the pan. Simmer for 10 mins till the potatoes are almost soft. Finely slice the greens, discarding any thick stalks or cores. Add to the pan. Simmer, uncovered, for 5 mins to wilt the greens.
Roughly chop the herbs. Stir into the scouse. Taste and season. Serve in warm bowls.
Keep & Eat
Keep leftovers in the fridge for up to 4 days. Reheat thoroughly before serving.
Make It Meaty
Scouse is often made with lamb or beef, so brown some beef stewing steak or diced lamb in the oil first then lift out of the pan and set aside on a plate. Fry the onion, then add the beef back in with the carrots and squash. At step 4 simmer the scouse for 45 mins till the meat is tender, then add the spuds and carry on.