Extra virgin olive oil, for the pot
4 cloves garlic, minced
1 yellow onion, diced
3 medium leeks, white + light green parts only, chopped
1 bulb fennel, cored and chopped
4 medium carrots, peeled and chopped
3 medium potatoes, peeled and chopped
1½ cups French De Puy Lentils, or lentils of choice (cooking times may vary)
1½ tablespoons ground cumin
A few sprigs fresh thyme
3 bay leaves
4-5 cups low sodium organic vegetable stock,
4 stalks curly kale, stems removed and greens thinly sliced
Salt + pepper, to taste
Heat olive oil in a large pot over medium heat. Add garlic, onions and leeks and sautée until soft, then add fennel and cook for a few minutes. Add a bit a water to the pot if things get too dry.
Add carrots and potatoes and stir everything together. Next add lentils, spiced and herbs and stir so that the lentils are well coated.
Season with a bit of salt and pepper, stir, then add just enough stock to cover. Bring to a boil then reduce to a simmer until lentils are cooked and vegetables are soft, about 30 minutes. Add more stock/water if needed, I like it to be on the thicker side. Stir in the kale at the very end, and allow it the soften before removing from heat. Taste and adjust seasoning if needed.
Serve with a drizzle of extra virgin olive oil, black pepper, and of course, some good multi grain bread!
If you can't find De Puy Lentils, use any other green lentil variety. I like to soak lentils for at least an hour before cooking, or overnight if possible. Drain and rinse well before cooking.
The most labor intensive part of this dish is washing, peeling, and chopping of all the vegetables, so I like to get that out of the way first. Try to chop everything relatively the same size.
Serve with crusty bread of choice.