This hearty one-pot stew makes the most out of kitchen staples. Thinly sliced potatoes are arranged on top, creating a protective covering that allows the lentils to become extra tender.

Ready in 1 hour
Yields 4 servings

Ingredients:
2 tablespoons extra-virgin olive oil, plus more as needed
1 yellow onion, halved and thinly sliced
2 celery stalks, trimmed and thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
Salt and pepper
1 28-ounce can crushed tomatoes
2 cups vegetable stock
1 1/2 cups green lentils
3 garlic cloves, roughly chopped
1 teaspoon sugar
1/2 teaspoon crushed red pepper
2 small russet potatoes (about 12 oz), scrubbed
5 1/2 (lightly packed) cups chopped kale leaves (about 1 small bunch)
1/2 cup chopped dill, plus more for serving

Preparation:

Heat a medium Dutch oven or other ovenproof braising pot on medium-high. Add 2 tablespoons olive oil, onion, celery, and carrot. Season with salt and pepper and cook, stirring often, until softened and starting to carmelize, about 5 to 6 minutes.

Add crushed tomatoes, stock, lentils, garlic, sugar, and crushed red pepper. Season well with salt and pepper and stir to combine. Bring to a boil then cover, reduce heat to medium and cook, stirring occasionally for 15 minutes. Meanwhile, thinly slice the potatoes, toss with olive oil until lightly coated and season with salt and pepper. Heat the oven to 450 degrees.

Uncover the lentils and stir. Stir in the kale and dill, allowing the kale to wilt. Taste and season with more salt and pepper if needed.

Arrange the sliced potatoes in a slightly overlapping circular pattern over the lentils until completely covered. Drizzle with more olive oil and season with salt and pepper.

Bake until the potatoes are tender and golden around the edges, about 25 minutes.

Finish with more dill and serve.