Step 1: Peel and slice the carrots, butternut squash, swede and a third of an onion and place in a medium sized sauce pan. (Ensure the Butternut squash and swede are sliced into cubes). Add half a cup of red lentils and two stock cubes. Pour in the water so it’s almost level with the top of the vegetables and set the hob to a medium heat. Also had a pinch of salt and pepper for seasoning. Once water is boiled, set to a lower heat so it simmers for about an hour, stiring occassionally.
Step 2: Peel and slice the sweet potato into larger cubes and place into the saucepan along with the stew. Leave for another 45 minutes.
Step 3: If too much stew has been made, put it in a plastic container and leave in the freezer until you next fancy it again.
Step 4: Serve with a nice crusty role! 🙂