Food & Recipes

Red Lentil, Coconut & Kale Stew

This is a warming and hearty stew, rich in plant based protein and full of nourishment.  It’s one of those no hassle, cheap, one pot wonders that will put a smile on your face as the weather turns colder.

1 medium white onion

1 stick celery

1 tsp Garam Masala

1 tsp Nigella seeds

pinch of chilli flakes

half a medium butternut squash

1 small courgette

1 large handful kale

300g red lentils

700ml vegetable stock

2 tbsp  coconut cream

salt and pepper to taste


Finely slice the onion and celery and saute over a medium heat until soft.  Add the spices and cook for another two minutes.

Peel the butternut squash and cut into chunks along with the courgette, shred the kale removing the toughest stalks.

Add the squash, lentils and stock to the pan, cover with a lid and cook for around 20 minutes until the squash is soft but with a slight bite.

Add the courgette and kale, cover and cook for 3-4 minutes.  Then add the coconut cream and season to taste.

Serve in large bowls on its own, or with a chunk of good quality bread.


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