Lentil Stew with Kale Recipe
A hearty vegan stew featuring lentils, kale, and aromatic vegetables simmered to create a nutrient-packed, comforting bowl.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks diced
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Crushed tomatoes – 2 cups
- Tomato paste – 2 tbsp
- Bay leaf – 1
- Thyme – 1 tsp dried
- Smoked paprika – 1 tsp
- Kale – 4 cups chopped
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
Instructions
- Heat olive oil in a large pot.
- Sauté onion, garlic, carrots, and celery for 6 minutes.
- Stir in tomato paste, thyme, and paprika.
- Add lentils, broth, tomatoes, bay leaf, salt, and pepper.
- Bring to boil, reduce heat, simmer 35 minutes.
- Stir in kale, cook 5 minutes until tender.
- Finish with lemon juice and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Vitamin A: 65%
- Vitamin C: 40%
- Iron: 28%
- Folate: 35%
- Magnesium: 22%
Additional Notes
- Swap kale for spinach if you want a milder green.
- A pinch of chili flakes adds subtle heat.
- Even tastier the next day after flavors deepen.