Best Lentil And Kale Stew Recipes

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

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

Ingredients

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.

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

BLACK LENTIL STEW WITH SAUSAGE AND KALE

Black Lentil Stew with Sausage and Kale image

There's nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark but delightful black lentil stew with sausage and kale is no exception. Sausage and lentils is a marriage made in heaven, and so good together, that not even kale can ruin it. I'm kidding, and actually love kale, but if you're not the biggest fan in the world, maybe try it one more time in this.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 yellow onion, chopped
1 large carrot, cubed
1 rib celery, chopped
1 (12 ounce) ring smoked garlic sausage, sliced
1 bay leaf
1 ½ cups black lentils
6 cups chicken broth
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 bunches lacinato (dinosaur) kale
1 large tomato, diced
2 tablespoons sour cream, or to taste
1 pinch cayenne pepper, or to taste

Steps:

Melt butter in a pot over medium heat. Saute onion, carrot, and celery until starting to soften, about 5 minutes. Add sausage; mix to coat. Stir in bay leaf and lentils. Pour in broth; season with salt and pepper. Increase heat and bring soup to a simmer. Reduce heat to medium-low and simmer until lentils start to swell up, about 20 minutes.
In the meantime, pull kale leaves away from the stem. Roll leaves up and chop into ribbons. Place in a colander and wash.
Stir kale and tomato into the soup. Cook until kale and lentils are tender, 20 to 25 minutes. Taste and season as desired.
Ladle soup into serving bowls and garnish with sour cream and cayenne pepper.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 51.3 g, Cholesterol 56.9 mg, Fat 25 g, Fiber 19.3 g, Protein 31.9 g, SaturatedFat 9.7 g, Sodium 2555.8 mg, Sugar 6.5 g