Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 100 minutes

Ingredients:

½ cup Lentils, washed
½ cup Kidney Beans
70g Carrots
100g Onions
50g Celery
120g Potatoes
50g Kale
400g Tomatoes, diced

KTPH health tip: rich in Vitamin C which helps in absorption of iron from other green leafy vegetables.

1 spring Thyme
1 spring Tarragon
1 piece Bay Leaf
1 teaspoon Cayenne Pepper
350ml Vegetable stock or Water

Method:
1) Rough chop the vegetables into bite size and set aside.
2) In a heavy pot, heat up some oil and stir-fry the onions, carrots, and celery till fragrant.
3) Add in the diced tomatoes and stir-fry for about a minute. Add in the rest of the ingredients.
4) Once the stew reaches a boil, turn down to the lowest heat setting and simmer for 90 minutes.
5)When the vegetables are cooked through and the stew has thickened, season with salt and a generous amount of extra virgin olive oil.
6) Garnish with some chopped parsley and serve with bread or rice.