Lentil Vegetable Stew With Kale Recipes

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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

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

HEARTY VEGETARIAN LENTIL STEW



Hearty Vegetarian Lentil Stew image

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Provided by selms312

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 18

Number Of Ingredients 18

5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

Steps:

  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
  • Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g

VEGETABLE LENTIL STEW



Vegetable Lentil Stew image

This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 13 servings.

Number Of Ingredients 20

4 cups reduced-sodium V8 or tomato juice
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh parsley
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed
TOPPING:
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat plain yogurt
2 tablespoons minced chives

Steps:

  • In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 392mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges

LENTIL AND VEGETABLE STEW WITH KALE



Lentil and Vegetable Stew with Kale image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Kale     Lentil     Winter     Healthy     Rutabaga     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 large onion, chopped
2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
1 medium celery root (celeriac), peeled, chopped (3 cups)
1 medium rutabaga, peeled, chopped (2 cups)
1 pound brown lentils, rinsed
1 tablespoon herbes de Provence
8 cups (or more) vegetable broth
1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Steps:

  • Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

SAUSAGE & KALE LENTIL STEW



Sausage & Kale Lentil Stew image

I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. -Tiffany Ihle, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
10 baby carrots, chopped (about 3/4 cup)
1 small onion, finely chopped
4 garlic cloves, minced
4 plum tomatoes, halved
3/4 cup roasted sweet red peppers
1 cup dried lentils, rinsed
2 cans (14-1/2 ounces each) vegetable broth
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups coarsely chopped fresh kale

Steps:

  • In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 339 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1007mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 17g protein.

LENTIL AND KALE STEW RECIPE - (4.3/5)



Lentil and Kale Stew Recipe - (4.3/5) image

Provided by á-25010

Number Of Ingredients 17

1 tablespoon oil, olive, extra-virgin
4 stalk(s) celery
finely chopped
1 small onion(s)
chopped
2 clove(s) garlic
minced
30 ounce(s) lentils, brown, canned
drained and rinsed
1 cup(s) tomatoes, crushed
3 cup(s) vegetable juice, low-sodium
1 bunch(es) kale
(1/2-pound), tough stems removed and leaves roughly chopped (5 to 6 cups)
peppercorns, black
freshly ground, to taste
1 cup(s) cheese, cheddar, reduced-fat
shredded

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; cook 5 minutes, stirring occasionally (do not brown). 2 Add lentils, tomatoes, juice, and kale; stir to combine and bring to a simmer. Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with pepper. Ladle into bowls, top with cheese, and serve.

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