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Lentil Vegetable Stew with Kale, Carrots, and Whole-Grain Bread
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 4 medium carrots, sliced into rounds
  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices whole-grain bread

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and carrots. Cook for another 2 minutes.
  • Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Stir in the kale and cook uncovered for 5 more minutes until the leaves wilt.
  • Ladle the stew into bowls and serve with the whole-grain bread on the side.

Notes

Make the stew a day ahead so the flavors deepen overnight. Toast the bread lightly before serving to keep it from getting soggy in the broth. If the stew thickens too much when reheated, add a splash of water or broth to loosen it.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board