Cajun Lentil & Red Kidney Bean Gumbo

Packed with vegetables, warming herbs and our  Cajun-Style Lentils, this comforting gumbo is rich, hearty and full of flavour. Perfect for batch cooking, it makes a wholesome lunch or easy weeknight dinner served with chunky bread.


Written by Merchant Gourmet
40 minutes Serves 2 Beginner
Cajun Lentil & Red Kidney Bean Gumbo
Ingredients
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 celery sticks, chopped
  • 1 green pepper, diced
  • 2 garlic cloves, chopped
  • 1 small butternut squash, peeled and cut into small cubes
  • 1 x 400g tin chopped tomatoes
  • 400ml vegetable stock
  • 100g okra, roughly chopped
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 pouch Merchant Gourmet Cajun-Style Lentils & Red Kidney Beans
  • Handful fresh parsley, chopped
  • Salt and black pepper
  • Chunky bread, to serve

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Cajun Style Lentils
Cajun Style Lentils
250G
  1. In a large saucepan, whisk together the flour and olive oil over a low heat. Cook, stirring continuously, until the mixture turns a deep golden brown.
  2. Add the onion, celery, green pepper and garlic with a pinch of salt. Cook until softened.
  3. Stir in the butternut squash and cook for a few minutes until beginning to colour.
  4. Add the chopped tomatoes and vegetable stock and stir well.
  5. Add the okra, bay leaf, thyme and oregano.
  6. Bring to the boil, then reduce to a simmer and cook until the squash is tender.
  7. Stir through the Merchant Gourmet Cajun Style Lentils and cook until heated through.
  8. Season to taste with salt and black pepper.
  9. Finish with the chopped parsley and serve with chunky bread.

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