INGREDIENTS:

• 2 cups of dry French lentils or brown lentils

• 1L of vegetable stock 

• 1/2- 1 cup of water

• 1 can of diced tomatoes

• 1/2 cup of coconut cream

• 2 tsp of balsamic vinegar

• 1-2 cups of shredded Kale leaves

• 3 cloves of garlic

• 1 brown onion

• 3 carrots

• 1 tsp of Italian dried herbs

• 1 tbsp of olive oil 

• Salt and pepper according to taste

 METHOD:

1. In a large saucepan, heat the olive oil with the dried herbs and cook the garlic and onion until translucent. 

2. Add in the diced carrot and stir for 2-3 minutes.

3. Rinse and add your dry lentils along with the vegetable stock and 1/2 cup of water.

4. Bring the stew to a boil then reduce the heat to low and cover and cook for 30-45 minutes until lentils and carrots are cooked. 

5. Add in the diced tomatoes, balsamic vinegar, salt pepper and kale and cook for 5 minutes.

6. Serve into bowls with a dollop of coconut cream. 

Recipe, photography and styling by Claire Power - Healthy French Wife.

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