Sausage, Lentil and Kale Stew

This is a highly nutritious weeknight dish that seriously feeds the soul. It’s comforting, healthy, and very satisfying. I made this up on the fly, so you can easily swap in other ingredients or herbs, depending what you have in the fridge. Some great substitutes would be a healthy dose of leafy spinach, or adding in some ground cumin or paprika with the veggies.

Serves 4-6

Ingredients:

2 Tbsp olive oil, divided

2 sweet, mild or hot Italian sausages, removed from casings

1 large carrot, peeled and diced

2 celery stalks, diced

1/2 large onion, diced

2 garlic cloves, thinly sliced

1 Tbsp finely chopped flat leaf parsley stems

3 sprigs of fresh thyme leaves

1 Tbsp tomato paste

1/2 pint cherry tomatoes

6.5 cups of chicken or vegetable stock.

1 cup dry green lentils, rinsed well

2 large handfuls of shredded tuscan kale

Salt and pepper, to taste.

Juice from half a lemon

Grated Parmesan, for seasoning

Method:

1. Heat one tablespoon of olive oil in a large pot over high heat. Brown the sausage meat, breaking it up with a spoon, about 4-5 minutes.

2. Add the remaining tablespoon of olive oil and reduce the heat to medium. Add the carrot, celery, onion, garlic, parsley stems and thyme. Season with salt and cook for 6-8 minutes until soft.

2. Add the tomato paste and cook for 1 minute before adding the tomatoes, stock and lentils. Partially cover and simmer for 25 minutes. Add the kale and continue cooking for another 10 minutes.

3. Add a squeeze of lemon juice, divide between bowls and top with fresh parm and good quality olive oil. .