Puglian Lentil and Kale Stew

Charmaine Lu -
  • 3 tbsp olive oil
  • 2 sliced leeks
  • 2 chopped garlic cloves
  • 4 chopped celery stalks
  • 2 diced parsnips
  • 1 diced carrot
  • 150g dried green lentils
  • 2 tbsp sundried tomato paste
  • Pinch of chilli flakes
  • 1.5 litres veg stock
  • 100g chopped cavolo nero
  • Garlic bread, to serve
  • Cook the leeks in the oil until softened, then stir in the garlic, parsnips, celery and carrot. Cook for 5 mins more, then stir in the lentils, chilli flakes and tomato paste. Pour in the stock, cover with the lid and simmer on a low heat for 25 mins.
  • Once the lentils are tender, stir in the cavolo nero and simmer for another 5 mins. Once the cavolo nero has wilted and the stew is soupy and thickened, season to taste and serve in bowls with plenty of garlic bread.
50 mins
4 serving