African Butternut Squash, Lentil & Peanut Stew

Ingredients

• 1 onion chopped quite finely
• 1 tbsp olive oil
• 3 cloves garlic grated
• 4 tomatoes chopped
• 1 red pepper chopped
• 1 cup red lentils rinsed
• 2 cups butternut squash chopped into small cubes (you can leave the skin on) Or 1 large sweet potato or 1 quarter piece of yellow pumpkin 
• 3 cups water
• 3 tbsp. organic peanut butter
• 1/2  pint bouillon vegetable stock
• 1 tsp. chilli flakes
• 1 cup mushrooms chopped
• 1 cup green beans chopped or 1/2 courgette
• Himalayan Pink Salt (or Sea salt)
• Black pepper
• 2 cups greens (your choice of kale, spinach, cabbage)
• Handful of coriander
• 1/2 cup crushed peanuts 
• Juice 1/2 lime

Directions

1. Add the onion and oil to a large saucepan and fry the onion for 5 minutes until soft, grate in the garlic and stir.
2. Next add the chopped tomatoes and let them cook for a couple of minutes before adding 3 cups water, the lentils, pepper and squash or pumpkin. Bring to the boil before reducing to a simmer.
3. Add in the stock and peanut butter and stir well to combine and then add the remaining vegetables.
4. Simmer for 20 minutes then add the mushrooms and greens and simmer for a couple of minutes more so that the greens wilt down. Season well.
5. To finish top with coriander, sliced red chilli, crushed peanuts and the lime juice.