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Cbb8e955de918ca2d384e31a438f972e724d17ec data

Tuscan vegetable lentil stew

  • 5.0 Star
    rating
  • Timer Prep 10 min
    Cook 40 min
  • Chart 224.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely slice the onions. Crush the garlic cloves. Thinly slice the fennel bulbs. Thinly slice the carrots. Lightly crush the fennel seeds. Roughly chop the kale. Zest the lemons.

Method

  1. 1 Heat 2 tsp olive oil in a pan on a medium heat.
  2. 2 Add the onions, season and gently sweat for 10 mins.
  3. 3 Add the garlic, fennel, carrots and fennel seeds and cook for another 10 mins.
  4. 4 Pour in the vegetable stock or water.
  5. 5 Bring to the boil then simmer gently for 25 mins.
  6. 6 Stir in the cooked lentils for the last 5 minutes of cooking, until heated through.
  7. 7 Season to taste.
  8. 8 Stir in the kale and cook for 2 – 3 mins, until wilted.
  9. 9 Pour into bowls and sprinkle with the lemon zest.

1 Review

  • Neet

    Tasty!

  • Average per serving
  • Calories 224.0kCal
  • Fat0.5g
  • Saturated0.1g
  • Salt1.41g
  • Carbohydrates31.0
  • Sugar15.9g
  • Protein10.7g
  • Fibre14.8g