Lentil and Kale Stew
Vegan and one of the most filling vegetarian dishes one can make. Optional: add a dollop of Greek yogurt or sour cream, and/or aged Italian cheese to each serving.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6leaves lacinato kale
- ¼cup olive oil
- ½onion, minced
- 1teaspoon salt
- 1teaspoon ground black pepper
- 1cup black lentils
- 1cup red lentils
- 4cups vegetable broth
- 1½ tablespoons ground cumin
- ½teaspoon cayenne pepper
- ½lemon
Instructions
Step 1
Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.Step 2
Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.Step 3
Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.