Lentil and Kale Stew
This healthy lentil stew is loaded with kale and uses fresh salsa for a boost of flavor. Added bonus: it's budget-friendly and cooks up in 45 minutes!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon olive (avocado or coconut oil)
- 1 1/2 cups yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 8 oz package white button mushrooms (sliced)
- 1 16 oz bag of green lentils
- 2 16 oz containers salsa (I used roasted garlic and restaurant style)
- 32 oz 1 quart low sodium vegetable broth
- 1 bunch of kale (chopped)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (optional)
- pinch of cinnamon
- sea salt and ground pepper (to taste)
- for garnish: fresh grated parmesan (avocado, fresh basil)
Instructions
- 1
Heat oil over medium heat in a large sauce pan. Add in onion, garlic and mushrooms and sauté until fragrant and soft. About 6 minutes or so.
- 2
Add in vegetable broth, lentils, salsa, turmeric, basil, cayenne pepper and cinnamon. Bring mixture to a boil, then reduce heat to a simmer and cook for 45 minutes or until lentils are tender.
- 3
Add in chopped kale and cook for another 3-4 minutes or until kale has wilted. Taste and season with salt and pepper, if needed.
- 4
Spoon stew into bowls for serving. Top with avocado, fresh basil and fresh parmesan (or all three).