Smoky lentil and rice stew

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 2 tbsp olive oil
• 2 medium onions
• 3 garlic cloves
• 2 tbsp tomato purée
• 1½ tsp smoked paprika
• 1½ tsp ground cumin
• 720 ml vegan vegetable stock
• 1½ cups chopped kale
• 1 cup cooked, drained brown lentils
• ⅓ cup dry white basmati rice
• 2 tsp dark soy sauce
• 4 tbsp prepared vegan aioli
• 2 tbsp chopped dill
• Salt and pepper to taste

Step-by-step method

1. Thinly slice onions and chop garlic. Wash kale, remove tough stalks and chop the leaves.
2. Heat olive oil in a saucepan. Cook onions with a small pinch of salt for about 15 minutes, stirring until golden; loosen the base with drops of water when needed.
3. Add garlic, tomato purée, smoked paprika and cumin. Stir for 1 minute to combine the flavours.
4. Add stock, kale, lentils, rice and soy sauce. Bring to a boil and lower the heat.
5. Simmer uncovered for 15–20 minutes, stirring frequently, until rice is cooked. Add hot water if it becomes too thick and taste the seasoning.
6. Divide between two bowls and spoon vegan aioli and dill over the top. Stir some sauce into the bowl for a creamier broth.