Hearty Puy Lentil Stew on Creamy Hummus | Rebel Recipes (2024)

For the lentils

• 1 red large onion chopped
• 1 tbsp olive oil
• 4 cloves garlic sliced
• 1 tsp smoked paprika
• 2 carrots finely chopped
• 4 to matoes chopped up
• 250 g dark green French or puy lentils rinsed
• 1 litre veg stock
• 1 tbsp balsamic vinegar
• 1 tbsp vegan Worcester sauce
• 1 tsp soy sauce
• 4 Cavolo Nero leaves shredded
• 1 tsp sea salt
• Twist black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh thyme

Hummus

For the Toppings

• Mint and dill
• Chilli flakes

To make the lentils

• Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more, than add the spices and carrots and fry for 2- 3 minutes.

• Next, add the tomatoes, lentils, balsamic, Worcester and soy sauce and stock, stir to combine.

• Bring to the boil then cook on a low heat for 40 minutes.

• Finally, add in the Cavolo Nero and season with black pepper & salt to the pan and simmer for a further minute.

• Turn off the heat and stir the fresh thyme & olive oil.

To serve

• Serve the stew on a bed of creamy hummus and top with fresh herbs and a sprinkle of chilli flakes.