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Bowl with lentil stew topped with avocado slices. A gold spoon is on the bowl. A bowl of sliced cherry tomatoes is to the side.
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4 from 13 votes

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: lentil stew
Servings: 6


  • 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


  • 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).


Serving: 1bowl with avocado | Calories: 422kcal | Carbohydrates: 68g | Protein: 27g | Fat: 7g | Fiber: 29g | Sugar: 9g