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Ingredients
Method
- 3 tbsp olive oil
- 2 sliced leeks
- 3 garlic cloves, chopped
- 2 diced parsnips
- 1 diced carrot
- 150g dried green lentils
- 2 tbsp tomato puree
- ½ tsp chilli flakes
- 1.5 litres veg stock
- 100g chopped kale
- Heat 2 tbsp oil in a lidded saucepan and fry the leeks for 5 mins. Add the garlic, parsnips, celery and carrot and cook for 5 mins more.
- Stir in the lentils, tomato puree, chilli flakes and stock. Simmer for 25 mins until the lentils are soft, then stir in the kale and simmer for 5 mins more. Season to taste, and serve with crusty wholemeal bread.
1 hr
4 serving
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