lentil kale stew

hers and his

on thanksgiving this year, i made lentil kale stew. ben and i more than love this stew. every time we make it, we forget how good it is.  there is something about the combination of flavors that is just perfect.  and i’ve served it to people who are WAY more carnivorous than i am and they even love it… that is saying something about a vegetarian stew. it’s also a great introduction to kale.

here’s the original. and here’s my shortened version. i always double it, so i did the math for you. freeze half of it or feed it to a room full of people.

* 2 medium onion, chopped
* 10 cloves garlic, finely chopped
* 2 cups split red lentils, rinsed
* 28 oz can chopped tomatoes (with juice)
* 8 tsp stock powder (or equivalent stock cube) – i use better than bullion
* 2 tbsp dark soy sauce
* 1 tsp salt
* 2 tsp dried thyme
* 1 tsp ground fennel seed
* 2 bay leaves
* 4 medium carrots – chopped
* bunch of kale – chopped
* 2 tbsp balsamic vinegar

in 1 1/2 tbs oil saute the onions until soft.
add garlic, lentils, tomatoes, stock powder, soy sauce, salt, thyme, fennel, 8 cups of water and bay leafs.
cover and simmer for 20 minutes.
add the carrots and kale.
cover and simmer for 15 more minutes.
mix in the 2 tbsp balsamic vinegar, fish the bay leaves out and enjoy!

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18 thoughts on “lentil kale stew

  1. Nice! Kale is a staple in Dutch cuisine (boerenkool, ‘farmers’ cabbage’: here, we usually mash it with potatoes and perhaps some lard. It is served with smoked sausage and gravy.

    Your stew sounds excellent and very different! I’m very tempted to give it a try. Thanks for posting the recipe!

  2. kale is basically the best source of iron ever — i went from being turned away from blood drives to having amazingly high pregnant-lady iron levels on a heavy kale diet. i’ve never tried it in soup though, thank you for the recipe!

  3. We’ll have to try this recipe. We make tons of soups in the winter. And thanks for the reminder of veggie bouillon cubes. I always forget about them and am forced to stock up on boxed veg broth when it’s on sale – and it’s still expensive!

  4. Thank you for the recipe- this sounds like something my husband would love. Do you use a 1 cup water to 1 tsp. stock powder ratio?

  5. I can vouch for that being an awesome recipe! It was the first thing we had at your house. YUMMY!! Rich even mentioned making it recently. :D

  6. i saw your post and made the stew last night! i even had a couple of friends over to enjoy it with me. it was so delicious, there was only a little bit left over for lunch today. i wasn’t sure how much (if any!?) water to add, but i ended up winging it by adding 3 bouillon cubes and 3 c of water and it was perfect. thanks for a great recipe! (oh, and i also subbed worcestshire for soy, but i’m not sure that made any difference)…

  7. Wow, Cosy!! Made the stew tonight, and have to say, it’s one of my new top favorite recipes!! Easy to make, and hard to imagine how fabulous it tastes. Lovely, lovely soup!

  8. Pingback: mexican vegetable stew « cosymakes

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