Low FODMAP Lentil Stew

Adapted from Smitten Kitchen

Serves 6 + leftovers

  • 1 T olive oil
  • 1/2 pound ground pork (optional)
  • 2 celery stalks, diced
  • 1 fennel bulb, diced
  • 3 medium carrots, sliced into half moons
  • Pinch of red pepper flakes (or more)
  • 1 cup canned lentils, drained
  • 2 bay leaves
  • 1 - 28 ounce can crushed tomatoes
  • 6 cups water
  • 4 cups thinly sliced kale or chard, ribs removed
  • Grated pecorino cheese to finish (optional)
  • Garlic oil for drizzling into bowl (optional)

Warm oil in large pot, add ground pork and cook until it begins to lose its pinkness.  Add vegetables, a pinch of salt, and red pepper flakes.  Cook until the vegetables begin to soften, about 5 minutes.  Add canned lentils, bay leaves, crushed tomatoes, and water.  Bring to a simmer and allow to cook gently for 15-20 minutes.  Add greens and let simmer until tender.  Add more water as needed to adjust the thickness of the stew.  

To serve, add grated pecorino romano and a splash of garlic oil.

Leftovers keep well for at least 2 days.  Make a double batch and freeze it!