Heat oil in a large saucepan. Add the onion and carrot. Cook, stirring, until the onion has softened. Add the garlic, turmeric, cumin, coriander, and chilli flakes (if using). Cook, stirring, for 1 minute or until the spices smell fragrant.
Add the lentils, canned tomato, vegetable stock and 3 cups of water to the saucepan and stir well. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 to 25 minutes or until the lentils are about 90% tender.
Add the kale, lemon juice and pepper and stir well. Cook until the kale is just wilted.
Serve with 1/2 tablespoon of pesto swirled through each bowl of stew.
TIP: If you prefer less spice, omit the chilli powder .
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.4|
|Bread & Cereals||0|
|Healthy Fats & Oils||0.5|
|Total fat||3.7 g|
|- Saturated fat||0.6 g|
|Total carbohydrates||43.8 g|
|- Total sugars||13.4 g|