Hearty herby stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

FINE GRATER OR MICROPLANE. STOCK POT.

Step 2

Prep the ingredients. Peel and finely dice the shallots. Peel and grate the garlic. Peel and finely chop the carrots. Trim and thinly slice the celery. Pick the thyme and rosemary leaves from the sprigs and finely chop. Thinly slice the sage leaves. Slice any larger potatoes so they are all a similar size. Drain and rinse the green lentils and cannellini beans. Remove the tough stems from the cavolo nero and shred the leaves. Roughly chop the parsley. Halve the lemon.

Step 3

Heat the olive oil in the stock pot over a medium heat. Add the shallots, carrots and celery and a pinch of salt to the pan and cook, stirring, for 4-5 minutes. Add the garlic and stir for 1 minute. Add the thyme and rosemary and stir for a further minute. Add the wine and simmer for 1 minute. Add the vegetable stock, water, bay leaf and mustard and bring to a gentle simmer. Add the new potatoes.

Step 4

Cook for 12-15 minutes until the potatoes are tender, then taste and season to perfection with salt and pepper. Add the lentils and cannellini beans to the stew, along with the juice of half the lemon, and simmer for 3-4 minutes. Add the cavolo nero, sage, yeast extract, and 10g of the parsley and stir for 2 minutes.

Step 5

Taste the stew, check the tenderness of the potatoes and season again with salt and pepper. Serve up the stew. Ladle the stew into bowls and squeeze over lemon juice to taste. Sprinkle with the nutritional yeast and the remaining parsley and serve immediately. 590 KCAL. LOW FAT. LOW SUGAR. FULL OF FIBRE. PROTEIN PACKED.