Lately we’ve been craving warming stews and soups, something to nourish and ground us during these crazy times. This one ticked all the boxes, super hearty and full of veggie protein. We hope you enjoy!

Green lentils, kale and potato stew

Ingredients:

200 g baby potatoes

6-7 baby onions (or 1-2 big ones)

2 celery stalks, diced

3 carrots, diced

3 cloves garlic

1 vegetable stock pot

2 tbs tomato pure

1 tsp ground cumin

1 tsp cumin seeds

1 tsp grounded sage

1 tsp oregano or other dried herbs

1 tsp chilli flakes

1-2 bay leaves

Lemon zest

140 g dried lentils

1 tin of tomatoes

Big handful of kale (or two!)

Chopped parsley

Salt and pepper

Method:

Half the potatoes and roast in the oven with olive oil, salt and pepper until crisp and golden. Cook onion, celery, carrots and garlic in a pan with olive oil for 10-15 min until soft. Add tomato pure, spices and herbs and cook further for 5 minutes. Add stock pot, tomatoes, lentils and cover with boiling water. Simmer for about 40 minutes until lentils are cooked and you’ve got a stew like consistency. Add the kale and half the parsley, and cook for another few minutes. Finally stir in the roast potatoes, sprinkle with parsley and some lemon zest – and enjoy!

Let us know how it goes and remember to tag us in your pictures and stories : )