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Lentil and Kale Stew with Lamb Meatballs


45 minutes

We’ve teamed up with Second Nature to create four fresh recipes that are great for dinner, and keep for lunch the next day. Showcasing the best seasonal produce, these autumnal dishes work as part of Second Nature’s easy to follow programme that helps to build healthy habits that last, while still enjoying delicious food. Find out more at and get 50% off your first month using promo code FARMDROP. Lightly spiced oven baked meatballs are the perfect pairing for a hearty seasonal kale, lentil and tomato stew. Make a big batch for dinner and lunch the next day - just warm through in a pan or microwave till piping hot.

9 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃/180℃ fan. Line a large baking sheet with baking paper.
  2. Peel and finely chop the onion, carrot and garlic. In a large lidded saucepan or casserole dish, fry the onion and carrot in the sunflower oil with a pinch of salt until soft and translucent.
  3. Add the garlic, cook for 1 minute more to soften.
  4. Add the tomato puree to the carrot and onion mix, cook for 1 minute.
  5. Add the lentils, tinned tomatoes, 1 tin of water, chilli, the crumbled stock cube, salt and pepper. Bring to boil then simmer for 25 minutes, covered, stirring occasionally, or until the lentils are tender but still have a little bite.
  6. Once the lentil stew is cooking, make the meatballs. Mince or grate the garlic. Add the lamb mince, garlic and spices to a large bowl and mix together well with your hands. Shape into 16 meatballs and place on the paper lined baking tray. Drizzle with a little olive oil.
  7. Bake the meatballs in the oven for 10 minutes while the stew is cooking.
  8. Shred the kale leaves and wash well, if using cavolo nero cut into chunky strips.
  9. Add the meatballs and the shredded kale to the lentil stew, add a little more water if it’s looking dry, and cook for 5 minutes with the lid on or until the kale is wilted, then serve.

Second Nature’s easy-to-follow programme helps you build healthy habits that last, whilst still enjoying delicious food. The programme takes a 360˚ approach, to help you with everything from nutrition, to exercise, to mindfulness and sleep. All with the backing of world-class research and data.


Lentil & Kale Stew

  • 120g dark speckled lentils
  • 1 medium brown onion
  • 1 large carrot
  • 1 garlic clove*
  • 1 tbsp tomato puree
  • 1 vegetable or chicken stock cube*
  • ½ tsp aleppo pepper (or chilli flakes)
  • 400g chopped tomatoes*
  • 150g seasonal kale or cavolo nero
  • 1 tsp sunflower oil*
  • Salt & pepper*


  • 500g minced lamb (20% fat)
  • 2 garlic cloves*
  • 2 tsps ground cumin
  • ½ tsp ground cinnamon*
  • ½ tsp aleppo pepper (or ½ tsp chilli flakes)
  • 1 tsp dried oregano
  • 1 tsp olive oil*

*from the larder

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe


Organic Carrots (Washed)

1 Bag (min. 750g)



Jack's Veg

Red Kale

1 Bag (~200g)



Organic Tuscan Chopped Tomatoes

1 Can (400g)




Organic Onions - Brown

1 Bag (1.5kg)


Park Farm

Romney Lamb Mince (25% Fat)

1 Pack (500g)



Rooted Spices

Aleppo Chilli Pepper (Pul Biber)

1 Tin (35g)



Organic Ground Cumin



Organic Dark Speckled Lentils