Cavolo Nero Tomato Lentil Stew

I love the hearty feel of this dish. You could add tofu or even fried chorizo if you want more protein but, it’s delicious and filling as it is. A nice easy weekday dinner. If you can’t be bothered with the kale, you can add spinach at the end and just mix it through.

Vegan/GF
Serves 3

INGREDIENTS:

3 tbsp extra virgin olive oil
1 medium white onion, sliced
3 garlic cloves, smashed and left whole
500g cooked green lentils
1/2 a Thai chilli
few sprigs rosemary
1 tsp paprika
4 tbsp white wine
1 tbsp tomato purée
100g cherry tomatoes, halved
100ml water mixed with 1/2 a veg stock cube
handful basil leaves
2 tbsp balsamic vinegar

For the kale:
100g kale /cavolo nero
2 tbsp olive oil
juice of 1/3 lemon
salt + pepper

Pre-heat the oven to 180 C degrees and add the kale/cavolo nero leaves to a baking tray removing the tough stalks. Add 2 spoons of olive oil, salt and pepper. Toss everything together. Roast for 5 mins and give everything a mix. Roast for a further 2mins before removing from the oven and squeeze over with some lemon juice.
Set a large saucepan to a medium to high heat and add 3 spoons of olive oil. Then throw in the sliced onion to cook for 7mins until soft. Next add in the lentils, whole garlic, chilli, rosemary leaves, paprika, white wine, purée, cherry tomatoes, white wine and stock water. Bring to a boil and then down to a simmer covered with a lid. Leave a small gap for the steam and simmer for 10 minutes. Then tear in the basil and balsamic. Mix in the roast kale. Season with salt and pepper. This keeps for 4 days in the fridge. Obviously fish out the garlic when you find them!