Lentil kale stew
By cooking the green lentils beforehand, this recipe for lentil kale stew is quick and easy to prepare and very nutritious.
The advantage of cooking with lentils is that they do not need to be soaked previously. Green lentils keep their shape well when cooked and have an earthy flavour. In terms of their nutritional value, lentils are high in potassium, zinc, magnesium, vitamin B6, folate, fibre and iron. Kale meanwhile has high levels of vitamin B6, fibre, calcium, potassium, vitamin E, vitamin B2, iron, magnesium, vitamin B1, folate and niacin. So they make an ideal combination.
200g green lentils, cook and save some of the cooking liquid
1 small can tomato purée
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
couple of handfuls kale, coarsely chopped
Fry the onion in a deep frying pan with some olive oil. Add the celery and carrot and continue cooking. Season with salt and pepper and add some vegetable stock, tomato purée and the lentil cooking liquid. Add the lentils and the kale. Cover and cook for another 5 minutes or so.
Serve with some fried eggs.