Squid and lentils stew

Winter is here with a dust of snow to remind us. Another few pictures taken on daily walks and some food to keep us feeling well.





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Recipe ~


A bag of frozen squids
Celery stick
Green lentils
Sherry (small glass)
2 tbsp of tomato concentre


Chop everything in small pieces, use a casserole dish and heat 2 tbsp of olive oil.
Brown the onion, celery chorizo and squids for a few minutes. Add the sherry and let it evaporate.

Add the tomato concentre, the carrots and lentils (rinse them as per package instructions) and use either some ready stock or water to cover the content.

Place the lid and cook slowly in 150 degree heat for a few hours. Check the level of water if too dry add a bit more water.

Serve with mash or rice with added fresh coriander when ready to serve.


*you may also want to check my Venison Oxtail and Lentils Stew.

Venison Oxtail & Lentils Stew



Brown the meat with chopped onion and garlic in a cast iron casserole dish.

Add a glass of red wine and let it evaporate

Season well

Add tomato concentrate and enough liquids to cover the meat.

Let it bubble

Add carrots, swede and lentils

Bubble, cover with a lid and let it do its thing in the oven (ideal in the Aga) at 150 degrees until ready to eat ideally 4-5 hours later.

Remove the bones before serving the meat will strip out…



For another recipe check my colourful Beetroot soup.