Cozy Lentil and Kale Stew: Your Best Hearty Comfort Food
Enjoy a hearty bowl of lentil and kale stew, a comforting and nutritious dish perfect for chilly evenings.
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Servings: 4 servings
Calories: 250kcal
Equipment
- Large pot
Ingredients
For the Stew
- 1 cup green or brown lentils rinsed
- 4 cups vegetable broth preferably low-sodium
- 4 cups kale chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- salt to taste
- pepper to taste
Optional Add-Ins
- 1 can diced tomatoes
- 1 cup potatoes diced
Instructions
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one diced yellow onion and 3 minced garlic cloves, sautéing for about 5 minutes until they become translucent and fragrant.
- Stir in 2 diced carrots and 1 cup of rinsed lentils, continuing to sauté for another 3 minutes.
- Carefully add 4 cups of vegetable broth, along with 1 teaspoon of cumin powder, and season with salt and pepper to your liking. Bring the mixture to a boil over high heat, then reduce the heat to low.
- Allow it to simmer uncovered for 30 minutes, stirring occasionally until the lentils are tender and the stew thickens slightly.
- Add 4 cups of chopped kale to the pot during the last 5 minutes of simmering. Stir gently until the kale wilts down and brightens in color.
- Take a moment to taste your lentil and kale stew, adjusting the seasoning as needed before serving.
Notes
Store leftovers in airtight containers for up to 5 days in the fridge. Reheat on the stove or in the microwave until warmed through.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 45g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 800mg | Fiber: 15g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 70mg | Calcium: 150mg | Iron: 4mg