Hearty Red Lentil Stew with Kale and Vegetables Recipe
Introduction
This hearty red lentil stew is a comforting and nutritious meal perfect for any day of the week. Packed with vegetables and warming spices, it’s easy to prepare on the stove, in a slow cooker, or an Instant Pot. Enjoy a bowl of this flavorful stew alongside toasted bread or a fresh salad.
Ingredients
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 1 small russet potato (or any potato, sweet potato works as well)
- 1-2 stalks of celery, sliced (optional, but adds flavor and nutrition)
- 4-5 crimini mushrooms, quartered or sliced (optional)
- 1-2 carrots, sliced
- 1 cup of red lentils, uncooked (do not need to soak)
- 4 cups of vegetable broth (1 carton)
- 1 medium tomato (or a few plum tomatoes), chopped
- 5-6 kale leaves, de-stemmed and chopped (any other cooking green will work as well)
- ½ cup of nutritional yeast
- 1-2 tablespoons of balsamic vinegar, to taste
- 1 teaspoon of salt, or to taste
- Black pepper, to taste
- Optional add-ins: broccoli, cauliflower, peas, cabbage, kohlrabi, corn, beans, smoked paprika, fresh herbs, etc.
Instructions
- Step 1: Heat 1 tablespoon of oil over medium-high heat in a deep skillet or medium/large pot. Sauté the onion, garlic, potato, celery, mushrooms, and carrot for 2-3 minutes until they begin to soften.
- Step 2: Add the red lentils, vegetable broth, chopped tomato, and kale to the pot. Stir well. The liquid should cover the lentils and vegetables by about half an inch; add a little water if needed. Bring to a gentle boil for 1-2 minutes, then reduce heat to a simmer and cover. Cook undisturbed for 30-40 minutes until lentils and tomatoes break down and vegetables are tender.
- Step 3: Stir in the nutritional yeast, balsamic vinegar, salt, and black pepper to taste. Add any fresh herbs or spices you like. Serve the stew hot with toasted bread, crackers, or a side salad. Enjoy!
Tips & Variations
- For a creamier texture, partially mash some of the lentils and potatoes before adding the nutritional yeast.
- Add smoked paprika or fresh thyme for an extra depth of flavor.
- Use kale substitutes like spinach or Swiss chard if preferred.
- Try adding different vegetables such as broccoli, peas, or corn based on what you have on hand.
- This stew can also be made in a slow cooker on low heat for about 4 hours for a hands-off approach.
Storage
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This stew also freezes well; transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak the red lentils before cooking?
No, red lentils cook quickly and do not require soaking. They will soften nicely during the cooking process in this stew.
Can I make this stew vegan?
Yes, this recipe is naturally vegan if you use vegetable broth and nutritional yeast. It’s a great hearty option for a plant-based meal.
PrintHearty Red Lentil Stew with Kale and Vegetables Recipe
This Hearty Red Lentil Stew is a nourishing, comforting dish packed with vegetables and protein-rich red lentils. Perfect for a cozy meal, this stew melds the flavors of sautéed onions, garlic, and root vegetables with tender lentils and kale. It’s versatile to prepare on the stove, in a slow cooker, or an Instant Pot, making it suitable for any home cook. This stew is nutritious, flavorful, and easy to customize with your favorite veggies and herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegetarian, American-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 1 small russet potato (or any potato, sweet potato as well), diced
- 1–2 stalks of celery, sliced (optional)
- 4–5 crimini mushrooms, quartered or sliced (optional)
- 1–2 carrots, sliced
- 1 medium tomato (or a few plum tomatoes), chopped
- 5–6 kale leaves, de-stemmed and chopped (or any other cooking green)
Legumes & Grains
- 1 cup of red lentils, uncooked (do not need to soak)
Liquids & Seasonings
- 4 cups vegetable broth (1 carton)
- ½ cup nutritional yeast
- 1–2 tablespoons balsamic vinegar, to taste
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- 1 tablespoon medium-high heat oil
Optional Add-ins
- Broccoli
- Cauliflower
- Peas
- Cabbage
- Kohlrabi
- Corn
- Beans
- Smoked paprika
- Fresh herbs
Instructions
- Sauté Vegetables: Heat 1 tablespoon of medium-high heat oil in a deep skillet or a medium to large pot. Add the diced onion, chopped garlic, diced potato, sliced celery, crimini mushrooms, and sliced carrots. Sauté over medium heat for 2-3 minutes until the vegetables begin to soften and become fragrant.
- Add Lentils and Liquids: Stir in the uncooked red lentils, vegetable broth, chopped tomato, and chopped kale. Ensure the liquid covers the lentils and vegetables by about half an inch; add a bit of water if necessary. Increase heat to bring the mixture to a gentle boil for 1-2 minutes.
- Simmer: Reduce heat to low, cover the pot, and simmer undisturbed for 30-40 minutes. During this time, lentils and tomatoes will break down, while the potatoes and other vegetables soften but remain intact.
- Season and Finish: Once cooked, stir in the nutritional yeast, balsamic vinegar, salt, and black pepper to taste. Optionally, add fresh herbs and additional spices such as smoked paprika now to enhance flavor. Serve the stew hot with toasted bread, crackers, or a side salad for a complete meal.
- Slow Cooker Option: Alternatively, place all ingredients except nutritional yeast, vinegar, and seasonings into a slow cooker. Cook on low for 4 hours, then add the yeast, vinegar, and seasoning before serving.
Notes
- You can customize this stew by adding other vegetables such as broccoli, cauliflower, peas, cabbage, or beans.
- Red lentils do not require pre-soaking, which makes this recipe quick and convenient.
- Adjust the thickness by adding more broth or water if necessary during cooking.
- Season to taste with additional herbs or spices like smoked paprika or fresh parsley for extra flavor depth.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Keywords: red lentil stew, vegetarian stew, healthy lentil soup, kale soup, vegetable stew, easy lentil recipe, plant-based meal
