Lentils and kale stew

An comforting stew for winter. Serve it with bread for a light (but complete) meal. It’s an easy recipe for those nights when you don’t feel like making over-complicated food, and it involves a minimum amount of dishes afterwards. The leftovers keep well for a few days in the fridge or longer in the freezer and they get better with time, so you can double the quantities and eat it for dinner all week long! Scroll down the post for English version.

100 g dried French lentils
1 big potato
1 carrot
1 stalk celery
1 yellow onion
1 big garlic clove
a bunch of kale leaves
1 bay leaf
vegetable oil
salt, pepper

To Serve:
crusty bread
lemon juice
chopped parsley
shaved pamigiano
your favourite oil to drizzle on top

View the full recipe at Lemon Pie and Tie&Dye →