W50 - Veggie - High Fiber - Green Lentils

Heat a drizzle of olive oil in a large lidded pot over medium-high heat. Add the onion, leek and carrot to the pot. Fry for 3 - 4 minutes or until softened. In the meantime, crush or mince half of the garlic. Add the minced garlic, Italian seasoning, soy sauce, white wine vinegar and half of the thyme and fry for a further minute.

Crumble in the stock cube, add the lentils and the water. Bring to a boil. Cover and simmer on medium-low heat for 20 - 25 minutes until the lentils are tender. Add the kale for the last 15 minutes of cooking.

Did you know... kale contains provitamin A, or carotenoids, which the body converts to vitamin A. Vitamin A supports the immune system and healthy skin.

Cut the rolls open and lay them cut side up on a parchment-lined baking sheet. Drizzle with extra virgin olive oil to taste and sprinkle over the rest of the thyme. Season to taste with pepper and salt. Bake in the oven for 6 - 8 minutes. Cut the rest of the garlic in half lengthwise. When still warm, rub the bread with the garlic clove. 

Add the cooking cream to the stew and simmer for another 5 minutes. Season to taste with pepper and salt.