LENTIL AND VEGETABLE STEW WITH KALE

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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.

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