It’s so yummy & warming & comforting. And, just like all of my recipes, it’s also soooo easy!!

RECIPE

• 1 onion

• 4 garlic cloves

• 1 carrot

• 2 celery sticks

• 1 celeriac (you can use potatoes here if you don’t have or can’t find celeriac)

• 1 cup dried split red lentils

• 400g jar passata

• 2 cups veggie stock

• A bunch of thyme

• A bunch of Tuscan kale (cavelo Nero)

METHOD

• Chop the onion, garlic, carrot & celery quite small then sauté in olive oil until softened.

• Chop the celeriac into bite sized cubes then add to the pot with everything except the kale.

• Bring to a mild boil & then turn down the heat to simmer. Leave, stirring occasionally for around 30 minutes until the celeriac is cooked through.

• Serve with toasted sourdough. I also like to add a spoonful of hummus (fave!) & chilli flakes.