Learn how to make a plant-based Ginger Lentil Kale Stew! This vegan recipe is hearty, healthy and packed with warming flavours – the perfect nourishing comfort food.

Ingredients (Serves 6)

1 tbsp rapeseed or vegetable oil

2 medium carrots medium diced

30g porcini

250g mushrooms roughly chopped

1 can coconut milk

1 litre vegetable stock

250g French or puy lentils

200g chopped kale

Salt and pepper

For the paste:

1 tbsp rapeseed or vegetable oil

1 medium onion roughly chopped

2 garlic cloves

1 medium thumb ginger skin removed

1 dsp tomato puree

1 tsp cumin

1 tsp coriander

1 tsp turmeric

50ml water

Method -

Blend all of the paste ingredients together and fry in a pan on a medium heat for 5 minutes.

Remove the cooked paste, set aside and clean the pan out.

Add the oil and fry the carrots, porcini, mushrooms, season generously with salt and pepper and fry for 20 minutes.

Now add back in the cooked paste, coconut milk and vegetable stock and cook for 20 minutes.

Finally add the lentils and kale and cook for a final 5 minutes and you are ready to serve.

This Plant-Based Ginger Lentil Kale Stew is the kind of dish that proves comfort food can also be deeply nourishing. With earthy lentils, tender kale and a kick of fresh ginger, it’s a warming bowl that’s naturally vegan and full of flavour. Perfect for cold days or whenever you crave something hearty yet wholesome, this stew is simple, satisfying and packed with goodness. Pair it with crusty bread for the ultimate plant-based meal.