Name: Lentil, Sweet Potato & Black Kale Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 Tbsp Vegetable Oil; 1 Large Red Onion; 2 Cloves of Garlic; 1½ Cups of Brown Lentils (about 300 grams); 1 large Sweet Potato; 1 large Carrot; A sprig of Fresh Rosemary; 500 ml vegetable stock; Salt & Pepper; 3 handfuls Chopped Black Kale; dash of Cider vinegar

Lentil, Sweet Potato & Black Kale Stew

19 Nov 2019

by RickRock

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Background

Here in the UK it's suddenly begun to feel really wintery! Returning home in the dark last evening from walking the dog I was chilled to the bone, needing something hot and wholesome to warm me up. This Lentil, Sweet Potato & Black Kale Stew certainly did the trick - it's so wonderfully hearty and healthy! Here I've given the recipe I use with my pressure cooker, which is not only quicker but (in my opinion) seems to keep more of the flavour in. Alternatively, you can simmer for about 45 minutes in a heavy-based pan, stirring regularly and adding more liquid if it gets too sticky.

Ingredients

1 Tbsp Vegetable Oil
1 Large Red Onion
2 Cloves of Garlic
1½ Cups of Brown Lentils (about 300 grams)
1 large Sweet Potato
1 large Carrot
A sprig of Fresh Rosemary
500 ml vegetable stock
Salt & Pepper
3 handfuls Chopped Black Kale
dash of Cider vinegar

Instructions

Put the lentils into a large bowl of water, thoroughly wash them with your hands then leave in fresh water for 10 minutes. Repeat this process twice more, so they have about ½ hour in total soaking.
Meanwhile, peel & finely chop the onions & garlic. Chop the rosemary leaves.
Clean and peel (if not organic) the sweet potato & carrot then chop into smallish bits.
When the lentils are properly soaked, heat up the pressure cooker pan and add the oil. Gently fry the onion and garlic, then after a couple of minutes stir in the chopped sweet potato & carrot. Stir in the rosemary leaves.
Strain the lentils and add to the pot, followed by the stock and seasoning. Stir well, bring to the boil and pressure cook for 10-12 minutes. Allow to cool by itself.
Meanwhile you will have washed and roughly chopped the kale which can now be added to the pan and cooked (covered but not under pressure) for 7 or 8 minutes, stirring occasionally.
Serve sprinkled with fresh herbs of your choice, a dash of apple cider vinegar and chunks of crusty fresh bread.