Ingredients
- Extra Virgin Olive Oil
- 1 white onion, diced
- 1 small leek, diced
- 2 celery sticks, finely chopped
- 1 fennel bulb, diced
- 2 carrots, roughly chopped
- A large handful of thyme, chopped
- A large handful or oregano, chopped
- 2 spring of rosemary
- 4 bay leaves
- 4 garlic cloves, crushed
- 1 chili, deseeded and finely chopped
- 12 sundried tomatoes
- 250ml of white wine
- 2tbsp of tomato paste
- 1tbsp of smoked paprika
- 500g of passata (or homemade tomato sauce)
- 300g of dried puy lentils
- 900ml of stock, vegetable/ chicken
- 2 tbsp of honey
- A generous shake of Worcestershire sauce
- 300g of cavolo nero/ kale (I use a mixture)
For the topping:
- 200g of feta
- 3tbsp of Greek yogurt
- Extra virgin olive oil
- 1 preserved lemon, finely chopped
- The juice of one lemon
- A handful of fresh herbs (parsley, coriander or tarragon),chopped
Method
- Heat a generous glug of oil in a deep pan (I use a casserole dish). Bring the oil to a high heat and all the onions, celery, fennel, leek, carrots, garlic, thyme, oregano, rosemary and bay leaves. Then reduce to a low-medium heat and leave to sweeten for 10 minutes. The ingredients should look wilted and have started to caramelise, if they start to stick to the pan add a little more oil and a dash water. After 10 minutes, add the chili and leave for another 2 minutes.
- Turn up to a medium heat and add in all the remaining ingredients aside from your cavolo nero/ kale. Bring the mixture to a boil and simmer on a high heat for 2 minutes, then reduce down to a low heat and leave to simmer. Pop a lid on your pan so a little air can get in, then leave on a very low heat to slightly reduce and caramelise for 30-40 minutes. Here season to taste with salt, pepper, potentially some more honey and Worcester sauce.Replace the lid and leave to simmer for another 10 minutes.
- Whilst the stew is in its last stage of cooking, mix your feta, yogurt, a glug of olive oil, the juice of one lemon and the preserved lemon chunks into a bowl- season with pepper.
- When you are ready to eat, turn up the stew to a high heat and add your greens, let them wilt for a few minutes. They shouldn’t take long to cook. To serve, divide the stew between bowl and top with the feta mix and some fresh herbs. This is really delicious with some toasted sourdough bread and butter.
