Lentil and Kale Stew
This healthy and robust Lentil and Kale Stew is packed with lots of fresh garlic and onions, chopped carrots, celery and white northern beans.
Servings: 8 servings
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
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.