I have just raided my vegetable garden here at Bondi and harvested a mountain of cavolo nero! I love this vegetable, the strong flavour, the amazing dark green leaves that seem to have been quilted one by one, the texture.
I decided to put together any vegetables I had and try to add some middle eastern spices. I must admit, it was a great success, so I urge you to try it! Your Microbiome will love you for it.

• this recipe is for 4-6 people
• 250 gr Puy lentils, soaked for 30 minutes in water
• a big bunch of cavolo nero
• 6 kipfer potatoes
• 1 large Spanish onion, finely sliced
• 3 cloves of garlic, crushed
• 2 aubergines
• a bunch of Italian parsley, chopped
• 1 teaspoon ground cinnamon
• 1 heaped teaspoon ground turmeric
• 1 heaped teaspoon ground cumin
• 1 teaspoon nigella seeds
• 1/2 teaspoon asafoetida ( leave out if you do not have it)
• 2 bay leaves
• 1 red chilli, some filaments and seeds removed, chopped
• salt and pepper

• partly peel the aubergine and dice it, about 1 1/2 cm size
• dice the washed potatoes, leave the skin on, that is where all the ‘goodies’ are
• melt some olive oil and butter in a saucepan and gently fry the onion and garlic

• add all the spices and gently let them fry a few minutes longer, stirring well

• cut off the white, tough stem off the cavolo nero
• cut the leaves into bite size pieces ( 5 cm ca)

• add the potato and aubergines to the pan with the onions , stir well, letting them colour slightly
• now pour in the lentils plus about 250 ml water
• put the lid on the sauce pan and let the vegetables gently simmer for about 10 minutes
• add the cut cavolo nero and let it all gently cook for an other 20 minutes
• if it seems too dry, add a little more water, just keep an eye on it
• taste the lentils, as soon as they are just soft the dish is ready
• adjust salt and pepper

• squeeze in the juice of a whole lemon and the chopped parsley
• gently stir it through
• I like to drizzle some very good olive oil at the very end

BUON APPETITO !!!