Lentil Stew With Potatoes And Kale
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Lentil stew with potatoes and kale – hearty, comforting meal, that comes together in 30 minutes. Quick and easy to make with delicious flavor. This lentil stew is vegan, gluten-free, soy free, nut and dairy free, allergy friendly. Perfect to serve after a long day at work, especially during fall and winter.
Weather is cooling down and the time is perfect for some homemade meals like this easy lentil stew. Made with potatoes, butternut squash and kale, it has the perfect amount of vegetables for a nice comfort meal. What brings the most flavor to this dish though it the use of Amy’s Kitchen Lentil Soup.
I added a can of Amy’s Kitchen lentil soup, instead of cooking lentils for the stew. It not only worked great as a cooking starter, because of its amazing flavor, but also saved me a lot of time cooking.
Do you enjoy lentil soup? Have you tried Amy’s Kitchen Lentil Soup? It tastes delicious on its own, but also works well, when added to quick stews like this one.
Let Amy’s help to make cooking meals a little easier. Start with Amy’s and make seasonal recipes that can be whipped up in 30 minutes or less. They are made with High-Quality Ingredients.
At Amy’s they choose the best ingredients for each of their recipes. They cook with ingredients people already have inter kitchens, which is very convenient for busy cooks.
They don’t use a lot of starches and thickeners to create texture in their soups, but rather rely on slow simmering and cooking to develop thick soups and creamy sauces.
Amy’s Lentil Soup is not an exception. It is one of my favorite store bought soups ever.
I prefer my stews on the thicker side, chunky and hearty. If you’d like, you can add more water to yours and make it less thick.
Adding greens to a stew completes the meal for me. I used Kale, but you can leave it out or use spinach instead.
This Lentil Stew With Potatoes And Kale is completely vegan and gluten free.
To make this Lentil Stew With Potatoes And Kale, you are going to need:
- butternut squash (can leave it out and add more potatoes instead)
- olive oil
- Amy’s Kitchen Lentil Soup
- tomatoes (I used canned tomatoes)
- chopped parsley for garnishing
How to make this lentil stew?
- Heat olive (or vegetable) oil in a pot and add onion. Cook for 2 minutes. Add garlic. Add potatoes and butternut squash. Cook for 2 minutes, stirring frequently.
- Add canned tomatoes, water, salt, pepper, paprika and thyme.
- Bring 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 more minutes.
- Season with more salt and black pepper to taste.
Tips to make this easy Lentil Stew With Potatoes :
- Make sure you cut potatoes and butternut squash into small, 1/4 -inch cubes, so they cook quickly.
- Add more water to the dish if you are not a fan of thick stews.
- Use spinach instead of Kale if you’d like.
- Chop kale finely, place in a bowl, sprinkle with some salt and massage for a few minutes. This will make kale extra tender and delicious, before you even add it to the stew.
- The use of Amy’s Lentil Soup speeds up the process of making this dish with over 40 minutes, so I definitely recommend taking this shortcut, because the flavors it brings are amazing.
Serve this Lentil Stew With Potatoes And Kale with warm crusty bread or a side salad. It has turned into a family favorite around here.
If you’d like to try Amy’s Lentil Soup and many more, visit their page for more inspiration and recipe ideas.
Lentil stew with potatoes and kale
- 2 cups potatoes
- 1 cup butternut squash — can leave it out and add more potatoes instead
- 1 * 1 small onion — small
- 1 clove garlic
- 1 tbsp olive oil
- 1 can Amy's Kitchen Lentil Soup
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp thyme
- 1 can diced tomatoes — I used canned tomatoes
- 1 1/2 cups water — may need more
- 2 cups kale — chopped, packed
- chopped parsley for garnishing
Heat olive (or vegetable) oil in a pot and add onion. Cook for 2 minutes. Add garlic. Add potatoes and butternut squash. Cook for 2 minutes, stirring frequently.
Add canned tomatoes, water, salt, pepper, paprika and thyme.
Bring 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 more minutes.
Season with more salt and black pepper to taste.
Nutrition InformationCalories: 194, Fat: 4g, Sodium: 331mg, Potassium: 954mg, Carbohydrates: 27g, Fiber: 4g, Sugar: 4g, Protein: 5g, Vitamin A: 7330%, Vitamin C: 71.4%, Calcium: 140%, Iron: 5.3%
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.