Herby Stew with Butter Beans & Potatoes

Make the Herby Stew with Butter Beans & Potatoes

1. Add the dried lentils to a pan, cover with plenty of water and add 1tsp salt. Bring to the boil, then reduce the heat and simmer for 20 minutes. Once the time is up, drain in a colander.
2. Peel and chop the onions, then add to a large saucepan over a medium heat. If it starts to stick, loosen with a little water.
3. Peel and mince the garlic, then add to the pan. Stir well (and stir after each ingredient addition.)
4. Finely slice the celery and add to the pan. Add the wine, stir well and allow the wine to cook off.
5. Peel the squash and carrots, and chop into roughly 1cm cubes. Once the wine has cooked off, add these to the pan.
6. Scrub the potatoes, remove any nasty bits and then chop into bite-sized pieces, roughly 2cm square. Add to the pan.
7. Crumble the stock into the pan, then add all of the remaining ingredients (other than the lentils and the butter beans). Put the lid on and increase the heat until the stew starts to boil. Next, reduce the heat and simmer for 20 – 25 minutes until all of the vegetables are tender.
8. Once the vegetables are tender, add the lentils and butter beans to the pan. Stir well, put the lid back on and cook for a further 10 minutes until everything is piping hot.
9. Ladle into bowls and enjoy! This freezes and reheats well, so you can also wait for it to cool, serve it into freezer-safe pots and freeze.