Lentil Stew with Kale
A nourishing Lentil Stew with Kale that’s rich, hearty, and full of plant-based goodness—vegan comfort food that’s both healthy and seriously satisfying.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks diced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 3 cups kale leaves chopped (stems removed)
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and dramatically fragrant, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until veggies soften and look deliciously intentional.
- Add lentils, tomatoes, broth, thyme, paprika, cumin, salt, and pepper. Stir confidently like you own the kitchen.
- Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes until lentils are tender and stew thickens.
- Stir in chopped kale and cook 5 minutes more until wilted and vibrant.
- Add lemon juice for brightness and top with parsley. Serve hot, feeling smug about your healthy life choices.
Notes
Nutritional Values (Per Serving)
- Calories: 305
- Total Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 47 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 30%
- Folate: 32%
- Vitamin A: 120%
- Vitamin C: 45%
- Magnesium: 21%
Additional Notes / Tips
- Add a dash of red chili flakes if your personality’s spicy.
- Want it creamier? Stir in coconut milk during the last 10 minutes.
- Kale too bold? Swap with spinach for a gentler green experience.
- Leftovers taste divine the next day—because good flavor develops patience.
- Serve with crusty bread or quinoa for the perfect “I’ve got my life together” meal.