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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
6 servings


  • 6 leaves lacinato kale

  • ¼ cup olive oil

  • ½ onion, minced

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 cup black lentils

  • 1 cup red lentils

  • 4 cups vegetable broth

  • 1 ½ tablespoons ground cumin

  • ½ teaspoon cayenne pepper

  • ½ lemon


  1. Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.

  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.

  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.

Cook's Notes:

Vary lentils as desired, but black and red make it a gorgeous dish.

Substitute rainbow chard if preferred. Rainbow chard makes for lovely colors.

Nutrition Facts (per serving)

347 Calories
11g Fat
46g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 347
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 7%
Sodium 729mg 32%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 23%
Total Sugars 4g
Protein 18g
Vitamin C 35mg 173%
Calcium 144mg 11%
Iron 7mg 38%
Potassium 702mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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