Lentil, Bacon & Chestnut Stew
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Recipe type: Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chestnuts are perfect winter fodder and add a sweetness to this hearty lentil based stew rich with flavour from beef stock, bacon and vibrant curly kale
Ingredients
  • 4 rashers free-range un-smoked bacon, diced into small pieces
  • 1 onion, finely chopped
  • 1 large carrot, finely diced
  • 2 sticks celery, finely chopped
  • knob butter
  • 2 cloves garlic, chopped
  • 125g green lentils
  • 200g vacuum packed cooked chestnuts roughly chopped
  • 800mls beef stock
  • 1 bay leaf
  • sprig rosemary
  • 200g curly kale, chopped into small pieces
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • handful fresh parsley, finely chopped
Instructions
  1. Fry the chopped bacon in a large saucepan, until it starts to colour – 3-4 minutes. Remove the bacon from the pan, then add the onion, carrot and celery along with a small knob of butter in to the pan and cook till they soften – approx 5 minutes.
  2. Next add the garlic and cook for a minute, then pour in the lentils along with the chestnuts, the browned bacon, stock, bay and rosemary. Stir well, bring to the boil, cover then allow to simmer for approximately 30 minutes until the lentils are soft and have drunk most of the cooking liquid. Remove the bay and the rosemary sprig.
  3. Finally add the curly kale into the pan, re-cover and allow to steam in the heat of the stew, when wilted, stir well.
  4. Add the balsamic vinegar, season to taste and stir through some chopped parsley before serving up.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/chestnut-kale-lentil-stew/