Bubbling Courgette & Carrot Lentil Stew with Pesto Recipe | Abel & Cole
Bubbling Courgette & Carrot Lentil Stew with Pesto
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Total: 50 mins
A chunky veg and lentil stew, brimming with a seasonal mix of sweet organic carrots and courgettes, leafy kale and nutty dark speckled lentils. Brightened with zesty lemon and a herby dollop of rich vegan pesto.
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452 kcal
(per portion)
Ingredients you'll need
  • 3 onions
  • 1 garlic clove
  • 500g carrots
  • 2 courgettes
  • 500g dark speckled lentils
  • 1 vegetable stock cube
  • 200g kale
  • 60g tofu basil pesto
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1.25 ltrs boiling water
You'll need
  • Large pan
  • Measuring jug
Step by step this way
  • 1.

    Peel the onions and finely chop them. Scrub and trim the carrots, then slice them on the angle into 1cm-thick pieces. Trim and cut the courgettes into small pieces. Peel and thinly slice the garlic. Fill and boil your kettle.

  • 2.

    Pour 2 tbsp olive oil into a large pan and warm to a medium heat. Add the veg and garlic, along with a good pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till the veg begin to soften.

  • 3.

    Add the lentils to the pan and crumble in the stock cube. Pour in 1.25 ltrs boiling water and bring to the boil, then reduce to a gentle simmer. Cover with a lid (you can use a baking tray if you don’t have a lid that fits) and cook for 25 mins, till the lentils and carrots are tender.

  • 4.

    Meanwhile, strip the kale leaves off their woody cores and roughly shred the leaves. When the lentils are cooked, stir in the kale and bubble for 2-3 mins to wilt it.

  • 5.

    Take the pan off the heat. Grate in the lemon zest and squeeze in a little juice. Stir in the pesto. Taste the stew, and add more salt, pepper or lemon juice if needed, then ladle into warm bowls and serve.

  • Tip

    Eat & Keep
    This stew will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into smaller portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot.

  • Tip

    Simple stew to seasonal spread
    This hearty lentil stew makes a generous meal for 6, but you can make it go further with a couple of extras. Try tossing together a fresh salad of tomato wedges, peppery rocket and a balsamic dressing, add a side of thickly sliced crusty bread and serve it all with tender wedges of roast autumn squash to make your spread super seasonal.