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Pour olive oil into a large frying pan and bring to a medium heat
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Add the onion, carrot, celery and sautée until soft
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Mix in the garlic, cook for a further 30 seconds and then add the tinned tomato and stir to combine
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Remove pan from heat and empty contents into a large heavy-bottomed pot
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Add the stock, water, lentils, rice and dried herbs and spices and put on a low heat
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Simmer gently for about 45 minutes, stirring regularly
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Check if lentils and rice are cooked to taste – cook for 15 minutes more if too firm
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Remove the bay leaf and add the kale for the final five minutes of cooking
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Season to taste and garnish with fresh parsley