This delicious Flourist French Lentil stew comes together fast on those mights when you haven't planned ahead. We all have them, which is when you need the basics at your fingertips.

With a few quality pantry staples, dinner is on the table fast. Plus, it's incredibly delicious, thanks to our tender French Lentils and added flavour from clarified butter. 

Weeknight French Lentil Stew with Greens
3-4 tbsp ghee or olive oil (or a mixture)
1-1.5 tbsp cumin seeds 
2 red onions, chopped 
4 medium potatoes, peeled & chopped
1.5 cups dry Flourist French Lentils
2 cups water or broth 
1 large can peeled tomatoes
1.5-2 tsp salt 
1 bunch collard greens or kale
1/2 lemon, juiced 

Heat the ghee or olive oil in a large sauté pan on medium high heat. Add the cumin seeds and cook, stirring, until fragrant, about 1-2 minutes. Add the chopped onions and cook for 4-5 minutes until glistening. Add the potatoes and cook until lightly browned, about 6-8 minutes. Stir the potatoes and onions regularly to ensure the sides of the potatoes don't burn while they cook at this stage. 

Next, add the Flourist French Lentils, water, and canned tomatoes, breaking up the tomatoes with your cooking spoon in the pan. Stir in the salt and cover. Bring to a boil and cook, covered for 30 minutes, or until the French Lentils are tender. During the last five minutes, stir in the greens and cook until just tender and bright green. Stir in the juice of half of a fresh lemon just before serving.

Serve with warm crusty bread, an extra dash of olive oil, red chilli flakes and black pepper if desired.