2 T. canola or sunflower oil
2 large onions, diced
2 garlic cloves, finely chopped
1 celery stock, finely diced
1 t. ground turmeric
1/2 t. ground cinnamon
½ t. ground ginger
Sea salt and freshly ground pepper to taste
½ cup red lentils
1 14 oz. can chickpeas, drained and rinsed
2 cups tomato sauce
a handful of chopped parsley
1 bunch cilantro, coarsely chopped
10 oz. winter squash (butternut, acorn, delicate, pumpkin)
5 cups vegetable stock
1 bay leaf
1/3 cup orzo/small pasta
Chopped kale/turnip greens/ chard
Heat oil in a large saucepan over medium heat. Add the onions and sauté slowly until just turning golden. Turn down the heat to medium low and add the garlic, celery, turmeric, cinnamon, ginger and 1 teaspoon pepper. Saute for a couple of minutes.
Now add lentils, chickpeas, saffron, tomato sauce, parsley and half of the cilantro. Cook over low heat for 15 minutes.
Meanwhile, peel and seed the squash and cut into large cubes. Add to the pan with the stock and bay leaves. Cover and simmer gently for about 30 minutes. Add pasta and simmer until it is cooked. Season with salt and pepper.
Add shredded greens and cover until the greens have wilted. Serve immediately.
Adapted from “River Cottage VEG”