Prep time - 5 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 3-4 portions

Ingredients

400g floury potatoes

200g cavolo nero

A handful of fresh parsley leaves

200g dried green lentils

1 litre water

1 stock cube (I used a mushroom stock cube)

1t sea salt crystals

1t smoked sweet paprika

1t onion powder or 1 onion, finely sliced

1/2t garlic granules or 1 garlic clove, finely grated

Equipment

Large saucepan with lid

Peeler

Method

1. Peel the potatoes and chop them into bite size pieces. Remove the cavolo nero leaves from the tough stalks. Discard the stalks and roughly chop the leaves. Roughly chop the parsley.

2. Put all of the ingredients in the saucepan then put the lid on the pan. Heat the pan, on a high heat. Once the stew is simmering reduce it to a simmer. Cook for, around 30 minutes, until the lentils and potatoes are soft.

3. The water will have reduced a lot by the time the stew has cooked. Add more water if you want more liquid in your stew. 

4. You can serve the stew now or keep it on a low heat until you are ready to eat. 

Tips

• The lentils I used take 25-30 minutes to cook. Check the packet of the lentils you are using. If they take a different amount of time to cook you will need to amend the time of the recipe. If you need to cook the lentils for much longer, cut the potatoes in larger pieces. This is so that the potatoes do not overcook and fall apart before the lentils are cooked.