Published Friday, 18 March, 2011 by Becky
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.
Peel and slice the sweet potato into larger cubes and place into the saucepan along with the stew. Leave for another 45 minutes.
If too much stew has been made, put it in a plastic container and leave in the freezer until you next fancy it again.
Serve with a nice crusty role! :)