Tuscan Lentil Stew

Charmaine Lu -
  • 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