Lentil Stew With Potatoes and Kale

Category / Main Dish
Lentil Stew With Potatoes and Kale

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.

Key
Developed by

Mira of Cooking LSL

Serves 2 Easy

Directions

  1. 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. 
  2. Add canned tomatoes, water, salt, pepper, paprika and thyme. 
  3. 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. 
  4. Add Amy’s Lentil Soup. Cook for 2-3 minutes together with the potatoes. 
  5. Add kale. Cook for 2-3 more minutes. If you prefer your kale very tender, cook for additional time, up to 5 minutes. 
  6. Season with salt and black pepper to taste. 
  7. Enjoy! 

Ingredients

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 

½ cup canned tomatoes  

¾ cup water 

1 cup chopped kale 

Chopped parsley for garnish