Why do we always prefix lentil recipes with the word “hearty”?? Is it because they’re warming and comforting? Or because they can help us to feel pleasantly satisfied? Or is it because the fibre, folate and potassium in lentils make them a wonderfully heart-friendly food…?! Who knows, but here is a hearty lentil and potato stew recipe, that is all of those things.

Ingredients:
2 tbsp olive oil or rapeseed oil
1 onion, chopped
2 large carrots, chopped
500g potatoes, chopped into 2cm chunks
4 cloves garlic, minced
200g lentils
1 tsp oregano
About 1 litre veg stock
150g kale
Crusty bread to serve

Method:

Heat the oil in a large pot over medium heat. Add the onion and cook gently until soft. Stir in the carrots and potatoes and saute gently for a few minutes until slightly sticky. Add the minced garlic, lentils and oregano and keep stirring. Next add the vegetable stock, turn up the heat and once the mixture starts to boil turn the heat down and let it simmer on medium for about 25 minutes or until the potatoes, carrot and lentils are just tender. Stir the kale into the stew and let it all cook for another 5 minutes. Once done, serve with crusty bread.

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