Red Lentil & Kale Stew

Y’all, it’s actually cold in South Texas! ❄️☃️

It’s been cold and rainy off and on these past couple of weeks, and we even got snow one morning! I’ve been drinking lots of homemade hot chocolate and snuggling with my foster dog, Opal. Then I remembered this warm, hearty soup I made not too long ago and thought it would be the perfect recipe to post.

This delish soup is my version of Kimberly Snyder’s Red Lentil and Carrot Stew. When it comes to soups and stews, I like to keep it simple, and I’m not a big fan of cooked carrots, so I changed things up just slightly. Make this savory soup for your friends and family, or store in the fridge and have ready made meals! Full of nutrients, fiber, and protein, this Red Lentil & Kale Stew is the perfect cold weather meal!

Ingredients:

• wedge of red onion, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp coconut oil
• 1 cup of red lentils, soaked overnight
• 3 1/2 cups of veggie broth or water (or a combo of the two)
• juice from 1/2 a lemon
• 1 heaping teaspoon of nutritional yeast
• 1 tsp salt, pepper, garlic powder
• 2-3 large leaves of kale (chopped or broken into small pieces)

Steps:

1. Melt coconut oil in pot. Saute the onion and garlic on medium heat until they start to brown.
2. Add the veggie broth/water and lentils (drained and rinsed). Turn heat up and bring to a boil. Then cover and set to simmer, about 10 minutes or until lentils are soft.
3. Add seasonings, lemon, nutritional yeast, and kale. Let cook another couple of minutes until kale is completely wilted. Turn off heat and let cool. If stew is not thick enough, add a little flour and stir.
4. Top with dry or fresh parsley. Store leftovers in sealed container in fridge.

I love that this soup is so easy to make, tasty, and healthy. Best enjoyed under warm covers with a hot beverage!

Jillian