SERVES 4
PREPARATION 15 MINS
COOKING 50 MINS
1tbsp olive oil
2 small red onions, thinly sliced
2 cloves garlic, finely chopped
2tsp cumin seeds
100g (3.5oz) pearled spelt
120g (4oz) dried yellow split peas
1l (32fl oz) chicken stock
1kg (4lb) butternut squash, peeled, seeds removed and cut into 2cm (3/4in) chunks
2tbsp chopped flat-leaf parsley
1. Heat the oil in a large saucepan and add the onions, garlic and cumin and cook, stirring, for about 5 minutes. Stir in the pearled spelt and split peas and cook, stirring regularly, for about 3 minutes. Add the stock and bring to the boil. Reduce the heat to low, cover and simmer gently for 35 minutes.
2. Add the butternut squash, increase the heat and bring to the boil. Simmer gently for about 15 minutes, or until tender. Stir through the parsley and flake with a fork before serving
TIP
If you can't find pearled spelt, pearl barley will work, but it may need a little more cooking time.