Tuscan Lentil Stew

Charmaine Lu -
  • 3 tbsp olive oil
  • 2 sliced leeks
  • 3 garlic cloves, 1 halved, 2 chopped
  • 4 chopped celery stalks
  • 2 diced parsnips
  • 1 diced carrot
  • 150g dried green lentils
  • 2 tbsp tomato puree
  • ½ tsp chilli flakes
  • 1.5 litres of veg stock
  • 4 slices of wholemeal bread
  • 100g kale, shredded
  • 1 lemon, quartered
  • Fry the leeks in 2 tbsp of oil for 5 mins, then add the celery, garlic, carrots and parsnips. Cook for 5 mins more, then stir in the lentils, tomato puree, chilli flakes and stock. Simmer for 25 mins - covered - until everything has softened. Stir in the kale and simmer for 5 mins uncovered. Season well.
  • Toast the bread, then rub both sides with the cut garlic. Brush with a bit more oil and some seasoning, and divide between 4 bowls. Spoon over the stew and serve with lemon wedges and some more chilli flakes - perfect!
50 mins
4 serving