Spicy Lentils with Sweet Potatoes and Kale

Heat the oil in a medium-sized pot. Once hot, add the onion, celery, carrot and sweet potato and cook for about 6 minutes, until softened. Add the garlic and kale and continue cooking until kale wilts.

Add the lentils, bay leaf, rosemary sprigs, serrano pepper and stock. Bring to a boil, then reduce heat and simmer for about 30 minutes until lentils are tender and have absorbed most of the liquid.

Season with salt to taste and remove the bay leaf, serrano pepper and rosemary sprigs before serving.

Serve with crusty bread.