- 250g red lentils
- 2 pints hot water
- 2 tsp Vegan bouillon powder
- 1tbsp olive oil
- 2 celery sticks; chopped into chunks
- 1 white onion; chopped into chunks
- 1 large carrot; peeled and chopped into chunks
- 2 small, sweet potatoes; peeled and chopped into chunks
- 1 fennel bulb; dice the green stem and the bulb
- 1 tsp. Paprika
- 1/4 tsp. Birds eye chilli flakes
- 1/4 tsp. Sea salt
- 1/2 tsp cracked black pepper
- 2 large garlic cloves; grated
- Small handful thyme leave; chopped
- 1 lemon; zest and juice
- 1 tbsp. Tomato puree
- 1 tsp. Turmeric
- 1 tbsp. Nutritional yeast
- 4 stems Cavelo nero kale; stalks removed and leave roughly chopped
- Place the lentils in a sauce pan along with the hot water and bouillon powder, bring to the boil. Once boiling turn down to a simmer, cook until the lentils are cooked. I cooked mine to be super soft for my crohns.
- In a saucepan, heat the oil and add the onions and celery. Sauté for a few minutes then add the carrots, sweet potatoes, and the green part of the fennel (the stalks). Cook and get some colour to the veg.
- Add the white part of the fennel along with the paprika, chilli, salt, and pepper. Mix well and cook for another few minutes.
- Add the garlic, thyme, lemon zest and tomato puree. Mix well.
- Once the lentils are cooked pour them along with the liquid into the veg pan, you can add a little more water here if it is too thick.
- Squeeze in the juice from the lemon, add turmeric and the nutritional yeast. Stir.
- Finally add the kale, simply drop in stir into the casserole, place on a lid and turn off the heat. Let this sit for another minute or two.
- Serve with crusty bread.
lululemonandlace.com 