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serves 2, df, df, ve

 

30g carrot, chopped

30g celery, chopped

20g red onion, chopped

2 garlic cloves, thinly sliced

1/2 rocket chilli, sliced

50g kale 

40g cauliflower or broccoli, chopped

500ml vegetable stock

1 x 400g  tin green lentils 

1/2 teaspoon herbs de province

1 teaspoon olive oil

1 table spoon chopped parsley

 

method

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gently fry the onion, garlic, chilli, celery and carrot in the olive oil for 2-3 minutes

add the stock with the herbs de province and simmer for 10 minutes

add the kale and green lentils and cook for 5 minutes 

add the broccoli/cauliflower and simmer for 2 minutes

serve in a bowl and scatter the parsley on top

can be served with rye bread drizzled with olive oil