- 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
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.25 ltrs boiling water
- Large pan
- Measuring jug
- 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.