This is one of my favourite dinners to make at this time of year, it’s so warming and hearty and works perfectly for a simple, quick meal. I think it tastes great with a simple side of quinoa or roasted sweet or normal potatoes. It’s all done in one pot and cooks on it’s own most of the time while you can get on with other things. The red lentils create a great texture while the carrots add a crunchy bite to the dish and the kale added at the end provides a nice freshness.
- 500g Red Lentils
- 3 Medium onions (250-270g)
- 300g Carrots
- 400g Tin Chopped Tomatoes
- 200g Kale
- 1/2 Lemon
- 1L Stock (I used Kallo stock cubes)
- 5tbsp Olive oil
- 2tsp Paprika
- 2tsp Smoked paprika
- Salt and Pepper to taste
- 1/4tsp Cayenne pepper (optional)
- Start by chopping the onions (I pulsed mine into the food processor for speed and ease) as well as the carrots (once again I also pulsed them in the food processor into smaller bits).
- To a large sauce pan add the 5 tablespoons of olive oil, the onion, the carrot, a sprinkle of salt and pepper as well as 2 teaspoons of Paprika, 2 of smoked paprika and 1/4 teaspoon of cayenne pepper to make it spicy if you like. Stir-fry for a few minutes at high temperature. Reduce the heat to low and simmer for around 4 minutes to intensify the flavours. Give it a stir half way to ensure it’s not sticking.
- Wash well your lentils and rinse. Add to the pan the chopped tomatoes as well as the lentils and 1 litre of stock cube. Mix well, bring to a boil and reduce the heat to low, cover and let it cook for 10 to 12 minutes. Stir every now and again to ensure it’s not sticking to the bottom.
- Check the flavour to see if it needs any more salt or any of the paprikas. Add the kale and involve well with the lentils letting it cook for another 2 minutes and it’s ready to serve. The final consistency is quite thick and not liquid so if it’s still watery just remove the lid and increase the heat till you obtain the desired consistency.