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.
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.
Course:
Main Course
Cuisine:
American
Keyword:
lentil stew