Lentil And Kale Stew Recipe 435

AMAZING LENTILS AND KALE

Amazing Lentils and Kale image

This is so easy and so good.

Provided by Angelatizzle

Categories Side Dish Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup shredded carrot
1 cup chopped onion
5 cloves garlic, minced
6 cups vegetable broth
1 (16 ounce) package dry lentils
1 (24 ounce) jar chunky-style salsa
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 bunch kale, chopped

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
Season the lentil mixture with cayenne pepper, salt, and black pepper.
Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 62.2 g, Fat 6.5 g, Fiber 20.1 g, Protein 22.7 g, SaturatedFat 0.8 g, Sodium 1207.8 mg, Sugar 11.8 g

LENTIL AND KALE STEW

Lentil and Kale Stew image

Vegan and one of the most filling vegetarian dishes one can make. Optional: add a dollop of Greek yogurt or sour cream, and/or aged Italian cheese to each serving.

Provided by Chris Haigh

Categories Soups, Stews and Chili Recipes Stews

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

6 leaves lacinato kale
¼ cup olive oil
½ onion, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 cup black lentils
1 cup red lentils
4 cups vegetable broth
1 ½ tablespoons ground cumin
½ teaspoon cayenne pepper
½ lemon

Steps:

Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.
Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.
Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 46.1 g, Fat 11 g, Fiber 6.5 g, Protein 18 g, SaturatedFat 1.3 g, Sodium 728.5 mg, Sugar 3.5 g

MOROCCAN LENTIL AND KALE STEW

Moroccan Lentil and Kale Stew image

Serve this topped with sautéed onions. Other greens could be used in place of the kale. 4 servings. 45 min

Provided by dicentra

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
2 large carrots, peeled and diced
1 onion, diced
2 garlic cloves, minced
7 cups water
1 1/2 cups brown lentils
2 teaspoons cumin
1/2 teaspoon black pepper
2 cups kale, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon salt
1 lemon, juice of

Steps:

Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
Cook until lentils are tender; about 20 minutes.
Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.

Nutrition Facts : Calories 337.6, Fat 4.8, SaturatedFat 0.6, Sodium 642.8, Carbohydrate 54.8, Fiber 24.5, Sugar 4.7, Protein 20.8

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