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Paprika and Kale Lentil Stew with Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 cup brown lentils, rinsed
  • 3 medium potatoes, diced into 1-inch pieces
  • 4 cups vegetable broth
  • 4 cups chopped kale
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and smoked paprika. Cook for 1 minute until the garlic smells fragrant.
  • Add the rinsed lentils, diced potatoes, and vegetable broth to the pot. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes until the lentils and potatoes are tender.
  • Stir in the chopped kale, salt, and black pepper. Cook uncovered for 5 more minutes until the kale wilts.

Notes

Taste the broth at the end and add more salt if the lentils need it after simmering. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife