Go Back
Hearty Lentil and Kale Winter Stew
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper
  • 4 cups chopped kale

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic, thyme, and smoked paprika. Cook for 1 minute until the garlic becomes fragrant.
  • Add the lentils, vegetable broth, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 minutes.
  • Stir in the chopped kale and continue cooking for 5 more minutes until the kale wilts and the lentils are tender.
  • Season with salt and black pepper to taste before serving.

Notes

Make the stew a day ahead so the flavors have time to blend, then reheat portions on the stove with a splash of broth if it thickens too much in the fridge. Smoked paprika adds depth without extra ingredients, and you can swap in spinach for the kale if needed, though it will cook faster.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife