Lemon Garlic Lentil Stew with Kale and Parsley
Equipment
- Large Pot
- Wooden Spoon
- Citrus Zester
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 bunch kale, stems removed and leaves chopped
- 2 cans (15 oz each) lentils, drained and rinsed
- 4 cups vegetable broth
- Zest and juice of 2 lemons
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
- Add the chopped kale and stir for 2 minutes until it begins to soften and turn bright green.
- Pour in the drained lentils and vegetable broth. Bring the mixture to a gentle simmer.
- Stir in the lemon zest and juice. Let it cook for 5 minutes so the flavors blend.
- Remove the pot from the heat. Stir in the chopped parsley and season with salt and black pepper.
Notes
Fresh lemon juice makes the biggest difference in brightness, so squeeze it right before serving. If your kale is mature and fibrous, chop it smaller or give the leaves a quick massage before cooking. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Citrus Zester
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Citrus Zester