Lentil & kale stew

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 .