Lentil, kumara and cavolo nero stew
for 4 people
One-dish meals are winners. Most are quick and easy to prepare and of course there is the bonus of less washing up. Silverbeet or kale could replace the cavolo nero.
Ingredients
| 1 large | Onion, diced |
| 1 large | Carrot, diced |
| 2 stalks | Celery, diced |
| 4 cloves | Garlic, chopped |
| 2 Tbsp | Olive oil |
| 1 tsp | Dry mixed herbs |
| 3 cups | Water, boiling |
| 300 g | Kumara, peeled and diced (Main) |
| 1 cup | Red lentils, well washed (Main) |
| 1 can | Diced tomato, 400g |
| 2 cups | Cavolo nero, leaves, discard any thick stalks (Main) |
Directions
- Sauté the onion, carrot, celery and garlic in the oil in a large saucepan, until softened. Stir in the herbs, water, kumara and lentils. Cover and simmer for about 20 minutes until the kumara and lentils are just cooked. Add the tomatoes, seasonings and cavolo nero. Simmer until the cavolo nero is tender.
- Great served in bowls topped with sour cream or coriander pesto. (1 bunch coriander, 2 tablespoons olive oil, 1 tablespoon lemon juice and 3 tablespoons pine nuts, puréed until smooth).