Caribbean Lentil Stew

This hearty vegetable stew is a great winter warmer and perfect for those cosy days in.

Ingredients

1 (400g) can chopped tomatoes

Small head of broccoli

2 large handfuls of curly kale

200g red lentils

2 tbsp oil

1 small onion finely chopped

2 cloves garlic chopped

1/2 scotch bonnet pepper deseeded and chopped

1 tsp dried thyme

1/2 tsp ground pimento

1/2 tsp salt

1/2 tsp ground cumin

2 1/2 cups boiled water

1 veg stock cube

Method

1. Roughly blitz the chopped tomatoes in a blender, just enough to break down the bigger pieces. Set aside.

2. Finely chop the broccoli and roughly chop the kale. Set aside.

3. Wash the lentils. Set aside.

4. Add oil to a pot over medium heat.

5. Add the onion, garlic and pepper and fry gently until translucent and fragrant.

6. Lower the heat and add thyme, ground pimento, salt and cumin. Stir well.

7. Add tomatoes and simmer for 5 mins.

8. Add lentils and simmer for 10 mins. Stir occasionally to ensure lentils do not stick to the bottom of the pot.

9. Add stock cube along with boiled water. Stir to combine.

10. Add broccoli and kale, stir to incorporate.

11. Cook for approximately 8-10 mins or until tender to bite.

12. Serve with couscous or rice and your choice of vegetables.