2-4 servings
Ingredients
For the lentils
- 1 red large onion chopped
- 1 tbsp olive oil
- 4 cloves garlic sliced
- 1 tsp smoked paprika
- 2 carrots finely chopped
- 4 to matoes chopped up
- 250 g dark green French or puy lentils rinsed
- 1 litre veg stock
- 1 tbsp balsamic vinegar
- 1 tbsp vegan Worcester sauce
- 1 tsp soy sauce
- 4 Cavolo Nero leaves shredded
- 1 tsp sea salt
- Twist black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh thyme
Hummus
For the Toppings
- Mint and dill
- Chilli flakes
Instructions
To make the lentils
- Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more, than add the spices and carrots and fry for 2- 3 minutes.
- Next, add the tomatoes, lentils, balsamic, Worcester and soy sauce and stock, stir to combine.
- Bring to the boil then cook on a low heat for 40 minutes.
- Finally, add in the Cavolo Nero and season with black pepper & salt to the pan and simmer for a further minute.
- Turn off the heat and stir the fresh thyme & olive oil.
To serve
- Serve the stew on a bed of creamy hummus and top with fresh herbs and a sprinkle of chilli flakes.
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