Lentil and Kale Stew
This healthy lentil stew is loaded with kale and uses fresh salsa for a boost of flavor. Added bonus: it's budget-friendly and cooks up in 45 minutes!
Servings: 6
Ingredients
- 1 Tablespoon olive avocado or coconut oil
- 1 1/2 cups yellow onion chopped
- 6 cloves garlic minced
- 1 8 oz package white button mushrooms sliced
- 1 16 oz bag of green lentils
- 2 16 oz containers salsa I used roasted garlic and restaurant style
- 32 oz 1 quart low sodium vegetable broth
- 1 bunch of kale chopped
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper optional
- pinch of cinnamon
- sea salt and ground pepper to taste
- for garnish: fresh grated parmesan avocado, fresh basil
Instructions
- Heat oil over medium heat in a large sauce pan. Add in onion, garlic and mushrooms and sauté until fragrant and soft. About 6 minutes or so.
- Add in vegetable broth, lentils, salsa, turmeric, basil, cayenne pepper and cinnamon. Bring mixture to a boil, then reduce heat to a simmer and cook for 45 minutes or until lentils are tender.
- Add in chopped kale and cook for another 3-4 minutes or until kale has wilted. Taste and season with salt and pepper, if needed.
- Spoon stew into bowls for serving. Top with avocado, fresh basil and fresh parmesan (or all three).
Nutrition
Serving: 1bowl with avocado | Calories: 422kcal | Carbohydrates: 68g | Protein: 27g | Fat: 7g | Fiber: 29g | Sugar: 9g