Stewed green vegetables with lentils

Cook the lentils – they should be soft but not overcooked. Meanwhile, in another pot, cook brussels sprouts with kale (chopped, hard stalks removed) in unsalted water (approx. 12 minutes).

Cut leeks in half lengthwise and chop coarsely, chop shallots and garlic. Fry them in a deep frying pan with some cooking oil. Add a pinch of salt and pepper to taste, mix and cover with a lid. Stew, stirring occasionally, until the leek is soft (about 7 minutes).

Add the spinach in batches to the pan and stir until the leaves lose volume.

Add cooked and drained Brussels sprouts along with kale, and cooked and drained lentils. Mix thoroughly, season with pepper and salt if necessary. Add in a solid splash of olive oil and serve.


– 200g kale
– 250g spinach
– 400g brussels sprouts
– 2-3 shallots (or 1 small onion)
– 2 cloves of garlic
– 2-3 leeks
– 200g lentils (green or brown)
– salt & pepper
– olive oil
– oil for frying

Brussel sprouts