Who likes garlic? I mean, really likes garlic? I probably shouldn’t scare the garlic-shy from this recipe, because it was really tasty. And didn’t leave me with garlic breath, so it couldn’t have been that potent with 14 cloves of garlic.
Ten of those garlic cloves are roasted, so they don’t really count towards the scary garlic count. Although, I almost had second thoughts as I dumped in 4 cloves of raw garlic at the end of making this stew. I shouldn’t have doubted Anya’s genius, though.
This recipe comes from The New Spanish Table, and I had been eyeing this recipe for months (I first mentioned it on my list of things to make with butternut squash back in November and again in January!). Honestly, I waited too long. This is a lovely, hearty stew that is both savoury but still slightly sweet. Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time). And while I stated I don’t want to muck with Anya’s genius, I made a slight modification to her recipe, that I think lent to its prowess. Instead of adding in two fresh tomatoes (nothing with a fresh taste is around during the winter!), I added 1 cup of passata (strained tomatoes) at the end. This is where you get a silky tomato base for the stew that complements the squash, bell pepper and lentils so well.
I love it when I am surprised by a dish; but I shouldn’t have been.