for 4 person

Mushrooms

25 g	dried shiitake mushrooms
2 dl	lukewarm water

Stew

1 tbsp	olive oil
1	onion, halved, cut into strips
2 cm	ginger, finely grated
500 g	Butternut squash, peeled, cut into approx. 2 cm pieces
50 g	light sultanas
4 tbsp	miso paste
1 litre	water
150 g	red lentils
200 g	leaf spinach

Tofu

1 tbsp	olive oil
500 g	tofu, plain X
1 cm	ginger, finely grated
1	garlic clove, squeezed
2 tbsp	soy sauce
1 tbsp	liquid honey

How it's done

Mushrooms

Soften the mushrooms in water for approx. 15 mins., drain.

Stew

Heat the oil in a pan. Add the garlic and ginger, sauté for approx. 3 mins. Add the squash, sultanas, miso and mushrooms, and cook briefly. Pour in the water, bring to the boil, reduce the heat, simmer (covered) for approx. 5 mins. Add the lentils and simmer uncovered for about 10 minutes until done. Add the spinach in batches, allow to wilt.

Tofu

Heat the oil in a non-stick frying pan. Add the tofu, fry for approx. 5 mins. Remove the pan from the hob, add the ginger and all the remaining ingredients, and mix. Serve the squash stew with the tofu.

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