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+ servings
Servings: 4

Lentil stew with potatoes and kale

Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Lentil stew with potatoes and kale - hearty, comforting meal, that comes together in 30 minutes. Quick and easy to make with delicious flavor.
Thick lentil stew in a back bowl
5 from 1 vote
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Ingredients

  • 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

Instructions

  1. 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.
  2. Add canned tomatoes, water, salt, pepper, paprika and thyme.

  3. 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. 

  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 more minutes.
  6. Season with more salt and black pepper to taste.
  7. Serve.
Course: Main Course
Cuisine: American
Keyword: lentil stew

Nutrition Information

Calories: 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%