Stewed Kale and Lentils

  • Time cooking time: 40 minutes total
  • Yield Serves 4


    1 tbsp olive oil
    1 red onion, diced
    3 cloves garlic, minced
    1 tbsp minced fresh ginger
    1 carrot, peeled and diced
    1 tsp ground cumin
    1/2 tsp cinnamon
    1 cup dried green lentils
    3 cups organic vegetable broth
    4 cups chopped, stemmed kale
    1/4 cup golden raisins
    1/4 cup chopped walnuts, toasted


    In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.

    Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.

    Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

    Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.
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