Lentil and Kale Stew

I made a healthy and robust Lentil and Kale Stew which was packed with not only garlic and onions, but chopped carrots, celery, kale and white northern beans.  Boy, was it good! I put in four large cloves of garlic, but that might be a bit much for your tastes.  Please don’t feel you need to add that much garlic.  Two cloves would be perfect!  I’m just a garlic lover and wanted the immune boosting effects of the garlic.

I topped each bowl of soup with some chopped fresh parsley and freshly grated parmesan cheese.

Enjoy!

Lentil and Kale Stew

By: Joanie Zisk

Prep: 5 minutes mins

Cook: 35 minutes mins

Total: 40 minutes mins

Servings: 8 servings

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This healthy and robust Lentil and Kale Stew is packed with lots of fresh garlic and onions, chopped carrots, celery and white northern beans.

Ingredients 

• ▢ 1 pound green lentils
• ▢ 2 teaspoons salt divided
• ▢ 1 tablespoon olive oil
• ▢ 1 cup onion chopped
• ▢ 2 stalks celery washed and chopped
• ▢ 3 carrots peeled and chopped
• ▢ 4 cloves garlic
• ▢ 8 ounces kale washed and thinly sliced
• ▢ 14 ounces white northern beans 1 can 12 – 15 ounces drained and rinsed
• ▢ 4 cups chicken broth
• ▢ 1/2 cup fresh parsley chopped
• ▢ 1/2 teaspoon black pepper
• ▢ parmesan cheese freshly grated

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Instructions 

• RInse and sort lentils.
• Place the lentils in a large pot and cover with water; add 1 teaspoon of salt. Bring to a boil and cook for 5 minutes. Drain, rinse and set aside.
• In the same pot, heat the olive oil on a medium heat. Add the onions, celery, and carrots. Cook and stir for 3 minutes. Add the garlic and cook and stir for a minute more. Stir in the kale and simmer for 5 minutes.
• Add the beans, chicken broth, lentils and salt. Bring to a boil; lower the heat to a simmer and cook for 15 minutes.
• Add parsley and black pepper. Season to taste. Top with parmesan cheese, if desired.