Lentil, Squash and Kale Stew
Serves: 4-6 servings
  • 250g lentils (1½ cups)
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 5 sprigs of thyme
  • 1 medium squash, peeled and chopped
  • bunch of curly kale, 3 large handfulls
  • salt & pepper
  • small bunch of fresh parsley
  • 1 lemon
  1. Place lentils into a pot, cover with plenty of water, splash of apple cider vinegar and leave to soak overnight. Rinse well and drain.
  2. In a pan fry chopped onion with some olive oil for 5 minutes until translucent.
  3. Add garlic, celery and carrots and fry for another 3-5 min.
  4. Add lentils, thyme and 1,25l (3 cups) of water, bring to a boil and simmer for 20 minutes.
  5. After 20 minutes add squash and more water if needed and leave to simmer for another 20 minutes.
  6. Tear kale of the stalks, rinse well, add to the pot and cook for the final 5 minutes.
  7. Season with salt and pepper.
  8. Serve with a generous amount of chopped fresh parsley and squeeze of lemon juice.
  9. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/lentil-squash-and-kale-stew/