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Thick lentil stew in a back bowl
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5 from 1 vote

Lentil stew with potatoes and kale

Lentil stew with potatoes and kale - hearty, comforting meal, that comes together in 30 minutes. Quick and easy to make with delicious flavor.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: lentil stew
Servings: 4

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

  • 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.
  • Serve.

Nutrition

Calories: 194kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Sodium: 331mg | Potassium: 954mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7330IU | Vitamin C: 71.4mg | Calcium: 140mg | Iron: 5.3mg