Lentil Stew with Potatoes and Kale

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Lentil Stew with Potatoes and Kale

By Mira at Cooking LSL

Lentil stew with potatoes and kale—a hearty, comforting meal that comes together in 30 minutes. This lentil stew is vegan, gluten free, soy free, nut and dairy free and perfect to serve after a long day at work, especially during fall and winter.

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Developed by

Mira at Cooking LSL

Serves 2 Easy

Directions

  • Heat olive oil in a pot and add onion. Cook for 2 minutes. Add garlic then potatoes and butternut squash. Cook for 2 minutes, stirring frequently. 

  • Add canned tomatoes, water, salt, pepper, paprika and thyme. 

  • Bring everything to a boil then simmer for 15-20 minutes until potatoes and squash are tender. Stir frequently and add more water if it is absorbed too quickly. 

  • Add Amy’s Lentil Soup. Cook for 2-3 minutes together with the potatoes. 

  • Add kale. Cook for 2-3 more minutes. If you prefer your kale very tender, cook for additional time, up to 5 minutes. 

  • Season with salt and black pepper to taste. 

  • Enjoy! 

1 small potato (pre-cooked, peeled and cubed) 

1 cup butternut squash (pre-cooked, peeled and cubed)  

½ small, diced onion 

1 tsp minced garlic 

2 tsp olive oil 

1 can of Amy’s Organic Lentil Soup 

Salt and pepper to taste 

½ tsp paprika 

½ tsp thyme 

120 ml canned tomatoes  180 mL cup water 

150 g chopped kale 

Chopped parsley for garnish