Lentil Squash And Kale Stew Recipes

PUY LENTILS, SQUASH & KALE

Steps:

• Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.
• Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.
• Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.

LENTIL, SQUASH AND KALE STEW

Steps:

• Place lentils into a pot, cover with plenty of water, splash of apple cider vinegar and leave to soak overnight. Rinse well and drain.
• In a pan fry chopped onion with some olive oil for 5 minutes until translucent.
• Add garlic, celery and carrots and fry for another 3-5 min.
• Add lentils, thyme and 1,25l (3 cups) of water, bring to a boil and simmer for 20 minutes.
• After 20 minutes add squash and more water if needed and leave to simmer for another 20 minutes.
• Tear kale of the stalks, rinse well, add to the pot and cook for the final 5 minutes.
• Season with salt and pepper.
• Serve with a generous amount of chopped fresh parsley and squeeze of lemon juice.
• Enjoy!

LENTIL AND KALE STEW

Steps:

• Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.
• Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.
• Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.

MOROCCAN LENTIL AND KALE STEW

Steps:

• Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
• Cook until lentils are tender; about 20 minutes.
• Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.