LENTIL-VEGETABLE STEW WITH KALE

LENTIL-VEGETABLE STEW WITH KALE image

Number Of Ingredients 13

2 Tbsp. Olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 large carrots, peeled and chopped
1 15 oz can diced tomatoes
8 oz baby red potatoes (about 10) chopped
1 1/2 cups dry brown lentils, rinsed
1 quart vegetable broth
1 bay leaf
1 tsp dried thyme
1 bunch kale, tough stems removed, leaves roughly chopped
1 Tbsp red wine vinegar
Salt and pepper

Steps:

1. Heat olive oil in large pot over medium high. Add onion and garlic and cook, stirring, until they begin to soften, about 3 minutes Add Carrots, tomatoes, potatoes, lentils, broth, bay leaf, and thyme. 2. Bring mixture to a boil, then reduce heat so liquid is just simmering, cover and cook 25 minutes, stirring occasionally. 3. Stir in kale and cook 15 to 20 minutes, or until kale and lentils are tender. Stir in red wine vinegar and season with salt and pepper to taste. Remove bay leaf.