Lentil Stew Recipe with Kale and Potatoes

This delicious original lentil stew recipe is a wonderful winter treat. Lentils are my favorite legume–filling and packed with protein and nutrients. The potatoes make this stew even heartier and the winter kale boosts the flavor and nutrition. Serve with whole grain bread or rolls for a very filling vegetarian meal!

lentil stew with kale and potatoes

This recipe is vegan.

Lentil Stew Recipe with Kale and Potatoes
serves eight


  • one large sweet onion
  • five to six large cloves of garlic

    Lentil Stew with Kale and Potatoes
  • one large carrot
  • two stalks of celery
  • three medium-sized russet potatoes
  • one small cayenne pepper
  • 6 Tablespoons extra virgin olive oil
  • 1 1/2 cups Lentils de Puy
  • 1/2 cup brown or green lentils *
  • 2 Tablespoons fresh thyme (or 1 Tablespoon dried thyme)
  • 1 tsp ground turmeric
  • 1 bay leaf
  • 1 quart Imagine No-Chicken Broth (onion-based veggie broth with no tomato)
  • 1 cup white wine
  • about 2 cups water
  • fresh kale (about 7 oz., including stems)
  • salt to taste (about 1 Tablespoon)
  • freshly ground black pepper to taste (about 1 Tablespoon)
  • 3 Tablespoons red wine vinegar
  • serve with toasted whole grain bread or rolls

* you can use whatever mixture of lentils you wish to add up to two cups. I like using mostly de Puy lentils because they hold their form so well but adding a small amount of brown lentils (which tend to disintegrate more) for texture.

Preparation Instructions:

1. Skin the onion and finely chop it. Skin the garlic cloves and mince them. Wash the carrot and celery and slice them (1/4 inch thick pieces). Scrub the potatoes then chop them into bite-sized pieces. Finely mince the pepper.

2. Heat a large soup pot over medium heat (medium low on a gas range), adding the extra virgin olive oil. When hot, add the onions, garlic, carrot, celery, potatoes, and minced pepper. Stir frequently until the onions start to turn translucent. At this point, add the lentils and stir them in until they are coated in oil. Add the thyme, turmeric, and bay leaf, mixing well.

3. Add the No-Chicken Broth (or other onion-based vegetable broth with no tomato) and the white wine, stir well. Bring to a simmer. Turn heat to around medium-low (where it will hold a low simmer) and cover. Simmer for 45 minutes, stirring occasionally and adding a little water when necessary (I ended up adding about 2 cups), since the lentils will absorb a lot of liquid.

4. Wash the kale, remove the stems, and tear the leaves into bite-sized pieces.

5. After 45 minutes of simmering, add the salt and pepper to taste. Add the red wine vinegar and kale, then mix well. Simmer for an additional 45 minutes, stirring occasionally. Serve with a hearty whole-grain bread or rolls, toasted (the grains will complete the protein). Enjoy!

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