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Why You'll Love This one pot lentil and kale stew for nourishing winter family dinners
- Easy to Make: This recipe is simple and straightforward, requiring just one pot and a few basic ingredients.
- Nourishing and Healthy: Lentils and kale are both packed with nutrients, making this stew a great option for a healthy and satisfying meal.
- Customizable: Feel free to add your favorite spices, herbs, or other ingredients to make this recipe your own.
- One Pot Wonder: This recipe is made in just one pot, making cleanup a breeze and reducing waste.
- Perfect for a Crowd: This stew makes a large batch, perfect for feeding a crowd or meal prepping for the week.
- Freezer Friendly: This stew freezes beautifully, making it a great option for meal prep or future meals.
- Affordable: This recipe uses affordable ingredients, making it a budget-friendly option for a weeknight dinner.
- Delicious: This stew is flavorful and delicious, with a rich and satisfying broth and tender lentils and kale.
Ingredient Breakdown
The key ingredients in this recipe are lentils, kale, onions, garlic, carrots, and diced tomatoes. The lentils provide a boost of protein and fiber, while the kale adds a nutritious and flavorful touch. The onions and garlic add a depth of flavor, while the carrots add a pop of color and sweetness. The diced tomatoes add a burst of juicy flavor and help to thicken the stew. When selecting these ingredients, choose fresh and high-quality options whenever possible. For the lentils, look for green or brown lentils, which hold their shape well and have a mild flavor. For the kale, choose curly or lacinato kale, which have a slightly sweeter flavor and a more tender texture. When it comes to the onions and garlic, choose fresh and flavorful options, and mince them finely to release their natural oils and flavors.
How to Make one pot lentil and kale stew for nourishing winter family dinners
Heat 2 tablespoons of olive oil in a large pot over medium heat, until shimmering and fragrant.
Add 1 large onion, chopped, and 3 cloves of garlic, minced, to the pot. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 8 minutes.
Add 2 large carrots, peeled and chopped, to the pot. Cook, stirring occasionally, until the carrots are tender, about 10 minutes.
Add 1 cup of brown or green lentils, rinsed and drained, 4 cups of vegetable broth, and 1 can of diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, until the lentils are tender, about 30 minutes.
Add 2 cups of chopped kale to the pot, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Season with salt and pepper to taste.
Serve the stew hot, garnished with fresh herbs or a dollop of yogurt, if desired. Enjoy!
Tips for Perfect Results
Choose fresh and high-quality ingredients, including fresh kale, carrots, and onions, to ensure the best flavor and texture.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make the lentils mushy and unappetizing.
Add aromatics like onions, garlic, and carrots to the pot to add depth and flavor to the stew.
Season the stew with salt and pepper to taste, and adjust the seasoning as needed to ensure the best flavor.
Add a splash of acid, like lemon juice or vinegar, to the stew to brighten the flavors and add a touch of brightness.
Experiment with different spices and herbs to add unique and interesting flavors to the stew.
Make the stew your own by adding your favorite ingredients, such as diced bell peppers or sliced mushrooms, to create a personalized flavor profile.
Freeze the stew for later, either in individual portions or in a large batch, to enjoy a quick and easy meal on a busy day.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Not rinsing the lentils can lead to a gritty or sandy texture in the stew. To fix this, simply rinse the lentils in a fine mesh strainer under cold running water before adding them to the pot.
Fix: Rinse the lentils before adding them to the pot to ensure a smooth and tender texture.
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Overcooking the Kale: Overcooking the kale can make it tough and unappetizing. To fix this, simply cook the kale until it is tender, but still retains some texture.
Fix: Cook the kale until it is tender, but still retains some texture, to ensure a delicious and nutritious addition to the stew.
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Not Seasoning to Taste: Not seasoning the stew to taste can lead to a bland or unappetizing flavor. To fix this, simply season the stew with salt and pepper to taste, and adjust the seasoning as needed.
Fix: Season the stew with salt and pepper to taste, and adjust the seasoning as needed, to ensure a delicious and satisfying flavor.
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Not Adding Aromatics: Not adding aromatics like onions, garlic, and carrots can lead to a lackluster flavor in the stew. To fix this, simply add aromatics to the pot to add depth and flavor to the stew.
Fix: Add aromatics like onions, garlic, and carrots to the pot to add depth and flavor to the stew, and ensure a delicious and satisfying meal.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to the pot to give the stew a spicy kick.
Replace the chicken broth with a vegan broth, and omit any animal products, to make the stew vegan-friendly.
Add some smoked paprika or liquid smoke to the pot to give the stew a smoky flavor.
Replace the wheat-based broth with a gluten-free broth, and omit any gluten-containing ingredients, to make the stew gluten-free.
Add some fresh herbs, like parsley or cilantro, to the pot to give the stew a fresh and bright flavor.
Replace the high-sodium broth with a low-sodium broth, and omit any high-sodium ingredients, to make the stew low-sodium.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours, or until it reaches an internal temperature of 145°F (63°C).
Store the stew in the refrigerator for up to 5 days, or until it reaches an internal temperature of 40°F (4°C). Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months, or until it reaches an internal temperature of 0°F (-18°C). Thaw the stew overnight in the refrigerator, or reheat it from frozen to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Simply thaw it overnight in the refrigerator, or reheat it from frozen to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe vegan?
Yes! You can replace the chicken broth with a vegan broth, and omit any animal products, to make this recipe vegan-friendly.
Can I make this recipe gluten-free?
Yes! You can replace the wheat-based broth with a gluten-free broth, and omit any gluten-containing ingredients, to make this recipe gluten-free.
How long does this recipe take to make?
This recipe takes about 45 minutes to make, including prep time. However, you can make it ahead of time and store it in the refrigerator or freezer for later use.
Can I customize this recipe?
Yes! You can customize this recipe to your taste by adding your favorite spices, herbs, or other ingredients. Feel free to experiment and make it your own!
Is this recipe suitable for a crowd?
Yes! This recipe makes a large batch, perfect for feeding a crowd or meal prepping for the week. Simply multiply the ingredients as needed to feed your group.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
one pot lentil and kale stew for nourishing winter family dinners
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 cups vegetable broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- Step 2: Add the garlic, carrots, and celery. Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Step 3: Add the lentils, broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil.
- Step 4: Reduce heat and simmer. Reduce the heat to low and simmer, covered, until the lentils are tender, about 20-25 minutes.
- Step 5: Add the kale and seasonings. Stir in the chopped kale, dried thyme, salt, and pepper. Continue to simmer, covered, until the kale has wilted, about 5 minutes.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, refrigerating or freezing until ready to reheat.
- Substitution: Swap the kale for spinach or collard greens, if desired.
- Pro tip: For an extra boost of flavor, add a splash of red wine or lemon juice to the pot during the last 10 minutes of simmering.
