Lentil and Kale Stew

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 347 Calories

Ingredients

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

Recipe Instructions

Step 1

Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.

Step 2

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.

Step 3

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.