Lentilhas Guisadas com Couve (Lentil and Kale Stew)
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Ingredients
- 300 g dried brown lentils
- 200 g curly kale
- 1 onion, finely chopped
- 2 garlic cloves
- 2 carrots, cubed
- 2 ripe tomatoes, finely chopped
- 900 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 400 kcal
- Protein
- 22.7 g
- Carbohydrate
- 49.8 g
- of which sugars
- 8.3 g
- Fat
- 8.5 g
- of which saturates
- 1.2 g
- Fibre
- 12.2 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion, garlic and carrots for 7 minutes.
- 2
Stir in the tomatoes and cook for 3 minutes.
- 3
Add the lentils and vegetable stock, bring to the boil, then cover and simmer for 30 minutes until the lentils are nearly tender.
- 4
Stir in the kale and cook for a further 5-6 minutes until tender.
- 5
Season to taste and serve hot.
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