Tuscan vegetable lentil stew

Preparation

Finely slice the onions. Crush the garlic cloves. Thinly slice the fennel bulbs. Thinly slice the carrots. Lightly crush the fennel seeds. Roughly chop the kale. Zest the lemons.

Method

1. 1 Heat 2 tsp olive oil in a pan on a medium heat.
2. 2 Add the onions, season and gently sweat for 10 mins.
3. 3 Add the garlic, fennel, carrots and fennel seeds and cook for another 10 mins.
4. 4 Pour in the vegetable stock or water.
5. 5 Bring to the boil then simmer gently for 25 mins.
6. 6 Stir in the cooked lentils for the last 5 minutes of cooking, until heated through.
7. 7 Season to taste.
8. 8 Stir in the kale and cook for 2 – 3 mins, until wilted.
9. 9 Pour into bowls and sprinkle with the lemon zest.