A combination of veggies and herbs and spices, to warm you up and give you the nourishment you're looking for on a winter's day.


  • 2 tablespoons olive oil

  • 1 medium leek, sliced and rinsed

  • 1 large onion

  • 4 cloves of garlic, crushed

  • 1 - 2 tablespoons smoked Hungarian paprika

  • 2 - 3 teaspoons sweet paprika

  • Few springs fresh thyme

  • 2 tablespoons fresh rosemary

  • 2 bay leaf

  • 2 carrots, peeled and sliced

  • 1 large stalk celery, sliced

  • 3 cups mixed wild mushrooms of choice, sliced

  • 4 - 6 cups low sodium veggie broth

  • 1 cup French lentils, picked over

  • 2 cups kale or silver beet, shredded or torn

  • 1 handful fresh flat leaf parsley

  • Sea salt and freshly ground black pepper to taste


  • 1.

    Prepare your veggies.

  • 2.

    Heat oil in large Dutch oven. When oil is hot add the leek, onions, and garlic and sauté for about 5 minutes. Season with salt and pepper.

  • 3.

    Add the herbs and spices and mix well.

  • 4.

    Add sliced carrots, celery and mushrooms and cook for about 3-4 minutes.

  • 5.

    Add the stock and lentils and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes or until lentils are cooked.

  • 6.

    Turn off the heat and add the kale or silver beet, allowing it to wilt.

  • 7.

    Check seasoning and adjust if needed.

  • 8.

    Finish with fresh parsley and some more cracked pepper.

  • Tips:

  • 1.

    The beauty of this dish is that you can really add whatever veggies you have or like. Wild mushrooms and kale provide added protein and texture from beluga lentils.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 343kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 16g
  • Carbohydrate 55g
  • Sugar 10g
  • Sodium 1320mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Thrive with Kirsti Pesso

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